Brussels sprouts are part of the Brassica family of vegetables, which includes broccoli, cauliflower, cabbage and kale. The brassicas are wonderful to include in your diet anytime, and especially when you are doing a detox. They are rich in phytochemicals, and are celebrated for supporting liver detoxification and their anticarcinogenic and anti-inflammatory properties. Brussels sprouts in particular are full of fiber and vitamins C, E, A and K. They have chemicals that are believed to play a role in keeping the body’s DNA intact and functioning properly. In the cookbook Brassicas, they are referred to as “the emeralds of the food world.”
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Kale, with its frilly leaves and rich colors, is a gorgeous plant. Although officially a “dark leafy green,” it also comes in vibrant purples and dramatic winter whites. And kale’s beauty runs deep: It is packed with powerful phytonutrients, minerals and fiber. Kale’s complex flavor wins it fans at breakfast, lunch and dinner. It boasts deep, earthy flavors that can range from rich and meaty to herbaceous and slightly bitter. It tastes supremely healthy — in a good way.