Cruciferous veggies are such an amazing source of nutrients, antioxidants, and fiber. They’re also all-stars when it comes to supporting the liver to detoxify endocrine disruptors and other substances.
Did you know? Compounds in cruciferous veggies called glucosinolates are phytochemicals that contain sulfur and can activate enzymes in our cells that are needed to help combat cancer-causing substances.
If boiled Brussel sprouts don’t sound appealing to you, try out my Asian-inspired cruciferous slaw. It’s packed with broccoli stems, kale, Brussel sprouts and cabbage, and is such an easy, light and nourishing summer salad. Add in your favourite protein to make this a meal, or simply serve as a side dish. Glow from the inside out! Eating delicious and nutritious food isn’t complicated. Here’s the how-to.
Dressing:
1 inch shredded ginger
3 tbsp sesame oil
1 tbsp rice vinegar
1 tsp maple syrup
Juice of 1/2 lime
Salt, pepper to taste
1/2 tsp tamari or soy sauce
1/2 clove mashed garlic
1 heaping tbsp pb
1/2 tsp sriracha
Double this dressing for more!
Salad:
handful radishes, thinly sliced
1 bag mixed coleslaw (I use a mixed bag of kale, broccoli stems, cabbage and Brussel sprouts)
1 yellow pepper, chopped
roasted pumpkin seeds
dried cranberries
Whisk the dressing ingredients together. Combine all salad ingredients and pour the dressing over top. Top with an extra squeeze of lime, pepper, and sriracha. Enjoy!
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