in season: brassicas

The brassica family of vegetables, which includes broccoli, cabbage, kale, cauliflower and brussels sprouts, is one of the most powerful weapons in warding off many common diseases such as cancer, heart disease, diabetes and hypertension.

All fruits and vegetables are valuable sources of nutrients that fight disease. They are naturally low in fat, cholesterol, calories and sodium; but rich in potassium, fibre, folic acid, beta-carotene and vitamins C and K, but it is the brassica family that contains the highest level of disease-fighting substances per serving.

The benefits are greatest if the vegetables are eaten raw.  Cooking breaks down the beneficial compounds and dissipates the vitamins.  Slaw, anyone? Or broccoli sprouts? If raw broccoli doesn’t tickle your tastebuds, the best alternative is to cook these vegetables as little and as lightly as possible—a quick steam, stir-fry, or sauté rather than a slow stew.

Here are a couple of my favourite recipes using brassicas

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Winter salad of Brussels Sprouts, avocado & blood orange

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Kohlrabi gratin

kohlrabi gratin

 

 

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