Behold the power of the cruciferous vegetable!

It pains me to see so many people turn their nose up at Brussels Sprouts or look down on lowly turnips. These are wonderful veggies, packed full of cancer fighting compounds, and they can be oh so delicious. If you're not ready to jump in with both feet, try some of the more familiar cruciferous veggies on the list below, such as the red cabbage in this week's recipe. Everything on the list is chock full of these cancer fighting compounds, called isothiocyanates. You may have been enjoying them for years without knowing how much good they are doing for you:

Arugula
Broccoli,
Brussels Sprouts
Cabbages
Cauliflower
Collard Greens
Kale
Mustard Greens
Radishes
Rutabega
Turnips

Eating healthy can be easy with a delicous salad that comes together in less than 15 minutes. Crispy cabbage and carrots in a sweet & sour asian dressing topped with crunchy sliced almonds and fresh cilantro. Doesn't that just make your mouth water? Add some shredded chicken or steak for a heartier meal - grilled tofu is also delish if you are of the vegetarian persuasion.


Asian Cabbage Salad
Serves 2

6 cups shredded cabbage (1/4 to 1/3 of a regular head, red or green)
2 large carrots, shredded
2 oranges, supremed
1 Tbsp minced fresh cilantro

2 Tbsp rice wine vinegar
1 Tbsp tamari soy sauce
1 tsp honey
1/2 tsp toasted sesame oil
dash of red pepper flakes (optional)

1/4 cup sliced almonds

1. Shred the cabbage with a knife or in a food processor with the following technique: using the slicing disk, run the cabbage through once, then place the shreds back in the feed tube and run them through a second time. This creates the perfect texture - not too big, not too small.
2. Shred the carrots either on a box grater or with the shredding disk in the food processor.
3. To supreme the oranges, slice the top and bottom off the orange and then slice all the peel off with a sharp knife. Take the sections out by slicing in between each membrane. Chop up these pieces and add them to the salad, then squeeze out the juices from the left over membrane and reserve it for the dressing.
4. Mince the cilantro and add it to the salad.
5. Combine the dressing ingredients (rice vinegar through pepper flakes) with the reserved orange juice and whisk to combine.
6. Pour the dressing over the salad and toss lightly to combine. Top with sliced almonds and enjoy.


For more information on the cancer fighting properties of cabbage and other cruciferous veggies, visit http://whfoods.org/genpage.php?tname=george&dbid=45#question