Mindful Eating Challenge Day 13: Cruciferous Veggies
Day 13 – Cruciferous Veggies
Cruciferous vegetables have received a lot of attention because of their incredible nutrient profile which has been shown to fight off disease. They contain high levels of a glucosinolates which boost liver enzymes that neutralize toxins. It turns that the best way to detox the body is not a juice cleanse, but by eating our cruciferous vegetables! These include broccoli, bok choy, Brussels sprouts, cabbage, cauliflower, collard greens, kale, mustard greens, radishes, turnips, and watercress.
What is also unique about cruciferous vegetables is that we eat so many parts of the plant. For example, the flowers (florets) and stalks of broccoli, the leaves (greens) and roots of beets and turnips, and the seeds and sprouts of mustard. It’s rare to find any other class of vegetables that we eat almost the entire plant. New research suggests that because we eat such a variety of the plant parts that we get a broader spectrum of nutrients that in turn have affect on differents parts of our bodies: Immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system. If there is a family of vegetables that truly embodies the spirit of a whole yogic food, it is cruciferous vegetables.
Practice of the Day: Tame the Taste of Cruciferous Vegetables
Proper preparation is important in making the most of these vegetables when it comes to taste. They are high in sulfur so when overcooked they can smell unpleasant and taste bitter. Try roasting or sautéing and balance their bold flavors with something rich like nuts (or nut based sauce) or sweet like fruit. Here are some ideas: