Why Mother Was Right
Broccoli and other cruciferous veggies really are good for you
By Rebecca Taggart
“I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.”
– George H.W. Bush, 41st U.S. President
The first President Bush may not have been fond of his broccoli, but there are many reasons why you should be. High in Vitamins C, K and A, folate, soluble fiber and
the omega-3 ALA, broccoli has proven cardiovascular benefits and is a great choice for healthy eating. Yet what sets broccoli and other cruciferous vegetables above and beyond are the glucosinolate compounds they contain, which have potent anti-cancer effects.
Cruciferous vegetables belong to the mustard family, and include cauliflower, cabbage, kale, Brussels sprouts, and bok choi, among others. When overcooked, they all produce an unappetizing odor due to their glucosinolate content. Read about the benefits of cruciferous veggies and how to cook them here.
Seaweed a healthy addition to the bowl or the bath
By Heidi Lewis
My daughter’s eyes flare open like she's seen a ghost. "It's okay honey, it's me mom." I quickly pull the rubber octopus from my shoulders and smooth down the teased towering green hairdo. She looks relieved. As a wee tot she had a frightening encounter with Disney's version of Ursula the Sea Witch from “The Little Mermaid.” "Sorry, honey - just getting in the spirit..." "Aren't you taking this whole seaweed thing a bit far?" questions my husband.
I'm just enthusiastic about seaweed: cooking it, collecting it, and sharing it. Seaweed adds interesting flavor and texture to food. It has great nutritional value, and what you can't eat is great in a bath or as fodder for the garden.
Seaweed is heralded as a super food today, but ancient people knew of its great value. It was traded and passed along to inland cousins as well. Modern people have fallen away from the extensive use our coastal ancestors once put seaweed to as a protein staple, medicine, and fertilizer for row crops. Seaweed uses and recipes here.
Ode to the Apricot
By Chris Mittelstaedt
I was recently given a copy of Robert Palter’s The Duchess of Malfi’s Apricots, and Other Literary Fruits. It’s a great reference book if you like those moments of clarity when writers unravel the human condition in simple observations of nature, like the blush of an apricot or the fragrant night-flowering of a plum tree. Fruit is part of our being. Its measure and mystery is found in mythologies, religions, and history. Its seed and flesh are both true sustenance and symbols for our existence.
It’s with this spirit in mind that I celebrate The Apricot. Apricots are a timid and precocious fruit. Read about apricot varieties here.
Sizzlin' Summer Special
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Recipe of the Week:
Green Kale Sautéed with Garlic and Pan-Roasted Pine Nuts
Free recipe Sautéed Kale with Garlic and Pine Nuts
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