Monday, January 21, 2013
Cancer fighting foods: Kale and Brocolli
It is always difficult to force ourselves to eat healthy foods, when we don't have a taste for it. I for one can not stand the taste of cooked carrots unless it is masked in some kind of sauce. I recently discovered this simple and easy recipe for kale and broccoli: two powerful cancer fighting foods, and plan to make it a staple in my diet. Baked kale satisfies the crunch and salty cravings I get that make me dream about potato chips or french fries.
Both Kale and Broccoli contain sulforaphane: a powerful chemical that can block the formation of cancer cells.
Kale is also packed with
- Vitamin A
- Vitamin B6
- Vitamin C
- Vitamin K
Recipe for quick and delicious Kale chips
1. Curly kale is the best for baking. Remove stems by ripping of cutting them off.
2. Cut Kale (by ripping) into small pieces. Wash and dry thoroughly in a salad spinner.
3. Place dry kale on a flat pan.
4. Dribble olive oil on top. Use hands to rub oil on all leaves.
5. Sprinkle with seasoning of your choice! Salt, Pepper, Garlic, Parmesan, Chipotle, Old Bay etc!!!
6. Bake in oven 15 min at 350!
7. Let cool in oven.
Brocolli recipe from Barefoot Contessa:
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.