Thursday, May 27, 2010

Cruciferous vegetables......HANGER 19

great for your
not so good
for your
social life

Cruciferous vegetables have it all: vitamins, fiber, and disease-fighting phytochemicals.

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.


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 time, i will feed that garbage can and not my stomach

Needless to say the plan was to eat as blandly as possible.


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

great work geoff, we will be back soon....with an entourage xo

mission accomplished NO GARLIC.
(nobody said anything about brownies, mac & cheese or sweet potato pie though)

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