peace....veggies....heartbeats at my feet: CABBAGE TUESDAY

Tuesday, October 27, 2009

CABBAGE TUESDAY

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The Cabbage-Bunch Family
The cabbage family has a whopping ability to fight against the development of cancerous cells. brussels sprouts, cauliflower, broccoli and cabbage are all members of this family.

Interestingly Chinese women who consume huge amounts of cruciferous veggies saw their risk of developing breast cancer cut in half in comparison to women who consumed smaller amounts. Also, a Swedish study suggests that eating one or two daily servings of the above veggies is linked to a 40% drop in the risk of breast cancer.

Eating these veggies is also associated with a decrease in lung cancers, gastro-cancers and prostrate cancer.

Although tomatoes are the strongest ally in preventing prostrate cancer current research suggests that three or more servings of cruciferous veggies a week are proven to be even more power-punching.

In a nutshell;

lightly steam cruciferous veggies or eat them raw (yummy in salads, stir-fry or raw dipped in hummus)
these veggies contain many anti-cancer fighting 'punches' that slow the development of cancer by preventing carcinogenic substances from causing damage to our cells.

Lifestyle Mojo-Motto

Enjoy a balanced diet, high in veggies, fruits and pulses. Watch calorie intake to avoid weight gain. These two simple 'thangs' will significantly reduce the risk of developing serious, life-threatening illnesses.

Last night's dinner;

Moroccan Pumpkin (cld use butternut) and Lentil (could use beans) Casserole

pumpkin, diced
cinnamon
onion, chopped
olive oil
1/2 teaspoon turmeric
garlic cloves, chopped
ginger
lentils
mushrooms, chopped
tin chopped tomatoes
himalayan rock salt and black pepper

What to do;

sauté onions and pumpkin for 10 minutes
add lentils, tomatoes, mushrooms, spices, salt and pepper
simmer for around 5 minutes
bake @ 180C until pumpkin is tender

This I had together with lightly steamed snowy-white cauliflower (reminded me of fluffy white clouds), steamed green cauliflower leaves AND a huge lettuce and basil salad with loads of red onions, a couple of olives all 'swished' in roasted sesame oil dressing.

Today I am grateful for;