This will be Michelle’s last kitchen at the South Arm Seniors’ Kitchen as a facilitator as she will be going on her maternity leave. She will return in September.
Seeing here is Michelle briefing the group on the theme of this kitchen. The theme is cruciferous vegetables. Cruciferous include veggies such as cauliflower, cabbage, broccoli, Brussel sprouts, bok choy, cress and some other green leaf vegetables like kale.
Here is what Michelle shared with the group:
Cruciferous vegetables are widely considered to be “health foods” because they are loaded with Vitamin C, fiber and multiple nutrients. A review of research in October 1996 showed that 70% of studies found a link between cruciferous vegetables and “protection against cancer” (except from Web MD).
From Web MD:
To maximise taste and nutrition, here are some tips for buying and cooking cruciferous vegetables:
- Dont overcook cruciferous vegetables. Overcooking can produce a strong sulfur odor and become unappealing.
- You can buy several types of cruciferous vegetables ready-to-go in the frozen or fresh packaged sections of your supermarket, including broccoli, cauliflower and Brussels sprouts.
- No raw veggie platter is complete without dark green broccoli or snowy white cauliflower florets.
- Ad raw broccoli and cauliflower florets to your green salad to give the nutrients a big boost.
- Add chopped cruciferous veggies to soups, stews and casseroles.
- When buying fresh broccoli, look for firm florets with a purple, dark green or blush hue on the top. They’re likely to contain more beta-carotene and Vitamin C than florets with lighter green tops. If it has yellow in it or is limp and bendable, the broccoli is cold — dont buy it.
NOTE: because cruciferous vegetables has poweful phytochemicals, they may have potential drug interactions. For example; hypothyroid can block drug intake. Cooking longer may help and not eating constantly.
Cauliflower popcorn is Michelle’s family regular snack. It is also great to serve as a side dish on your dinner table. It is delicious served with a tangy yogurt dip (just yogurt with some lemon juice and salt) or, sour cream, or a combo of both.
- 1 head cauliflower, rinsed well
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper