What do broccoli, cauliflower, Brussels sprouts, kale, cabbage, and bok choy have in common?
They're all members of the cruciferous, or cabbage, family of vegetables. And they all contain phytochemicals, vitamins and minerals, and fiber that are important to your health
protection against cancer:
phytochemicals - sulforaphane - stimulate enzymes in the body that detoxify carcinogens before they damage cells
reducing oxidative stress:
causes the overload of harmful molecules called oxygen-free radicals, which are generated by the body. reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.
eat these veggies raw or only lightly steamed to retain the phytochemicals
Also contained in Cruciferous Veg-
Lutein, which is associated with diminishing the risk of macular degeneration and cataracts.
Zeaxanthan, is the other antioxidant deposited in the macula, and it also blocks the UV rays, protecting our eyes.
Garlic is that it is best consumed raw to benefit from its sulfur compound. Yet when they are cut, it releases an enzyme called allicin that should be left 15 minutes before cooking. Why? The enzyme transforms into another substance that has anti-cancer properties not destroyed by heat. So remember not to throw in your garlic to cook right after cutting but leave it for at least 10 to 15 minutes.
Onions contain an important flavonoid known as quercitin. It is been shown in test tube research an ability to prevent the growth and increase of breast cancer cells.
yesterday i am making lunch,
rushing between clients.
throwing in my mushrooms, spinach & quinoa...
i add some ground turkey & seasoning
sautee them all together with energy balance faux butter (dairy free)
that is when it happened...
i reach for my OH SO GARLIC
tip the top
and it falls off along with about 3 tbsp of garlic, chives & parsley
into my beautifully contrusted colabertation
with 15 mins remaining until my next client
i say to hell with it
i love garlic
little did i know that is wasnt only my breathe that would smell
Garlic Body Odor: Halitosis or bad body odor is one of the main garlic side effects which could occur when the herb is consumed in larger quantities. All body secretions that follow post consumption of garlic will carry the same odor as garlic and will not go away until the garlic content is flushed out of the body. This could actually take a week or so.
PERFECT.....SINGLE AND SMELLY
oh ya my client could smell it
I apologized as to give her fair warning just incase she got a wiff
her response was, umm ya i dont know why i didnt say anything
i just have been trying not to breath in your direction!
later that day i kept breaking into sweats for no reason
and then i noticed that i smelt like an italian kitchen in my living room
and it wasnt because i am an amazing cook.....
charming really....next time, i will feed that garbage can and not my stomach
Needless to say the plan was to eat as blandly as possible.
LUNCH AT HANGER 19
anything BUT bland
a good friend of my geoffrey bernstien has opened a new spot
to die for food.....really
i had mesquite shrimp with cajun sauce, served with flat bread and a size of sweet potato pie
leaha and i highly recommend this mesquite grill in playa vista