Tasty and beneficial crucifers

Cinzia Cuneo 9 settembre, 2010 cancro, ricette, verdure

Curly kale, red, Chinese or Savoy cabbage, Brussels sprouts, cauliflower, broccoli: all these plants, so different from one another, share a common ancestor and they are all characterized by the presence of a flower with four petals spread out in the shape of cross (which explains term “crucifers”).

All these vegetables have a pretty pungent taste, which is due to a sulphurous substance. Still, they all contribute towards protecting us from several types of cancer, in particular, those of the lung and the digestive system. They are very versatile and can be consumed both raw in salads and cooked.

But they should not be cooked for too long, otherwise they will lose their nutritional value and their taste. So here’s a menu that will activate your taste buds and also keep you in shape!
A few of our recipes that feature crucifers:

• Braised Brussels Sprouts with Marjoram
• Cauliflower Gratin
• Creamy Cole Slaw
• Pasta with Broccoli and Ham

Creamy Cole Slaw

Originally published in the Journal de Montréal on September 20, 2008.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.