This recipe tip that I am about to give applies whenever you cook cruciferous vegetables with name: sulforaphane. Meaning simply an anti microbial compound! I bet that almost universally ALL CHEFs in this world are ignorant of this article health tip!
Set back is that ignorance destroys fantastic health benefit that all cruciferous vegetables contain. This is a classic example of a DNA up link that reflects how ‘recent’ fire and cooking are in our human evolution. This span of time a mere 150 million to 300 million years!
Here is a quick summary of the actual vegetables under that classification of sulforaphanes:
- Broccoli Sprouts. Of all the foods studied, broccoli sprouts have the highest amount of sulforaphane…
- Broccoli. …
- Cauliflower. …
- Kale. …
- Brussels Sprout.
- Cabbage.
- Bok Choy.
- Collards.
Dr. Michael Greger, through his research finds a way of ‘enhancing’ suforaphanes which normally would ‘be cooked out’ of their remarkable benefits! I write a lot about these top foods that represent this class. See our Cauliflower Couscous Recipe.
Until this news I personally really make an effort to frequently eat raw cauliflower. “Stumble” a little with raw broccoli. Personally find cauliflower more palatable. Whenever making curry or soup with these vegetables always feel guilty. No longer!
Explanation with two key safeguard procedures:
The addition just half teaspoon of mustard powder to cooking dish containing the sulphoraphane vegetables does the trick.
Alternatively you can cut up the raw vegetable. For that matter or even a finer chop in a blender. BUT then leave about 40 minutes so that enzymes naturally go to work. Then cook!
This is almost miraculous and really punches the point that knowledge is health power!
So any good recipe for Broccoli Soup:
Trick is to blend or cut up first. Do not cook first and then blend. It is the exact OPPOSITE procedure of every Chef!
Instead blend and wait that 40 minutes before cooking. This also applies to blanched packaged vegetables if you add some real fresh after cutting up or blending. There is a catalytic effect!
However if all this too much thinking, make it simple! Just add that half a teaspoon to the final cooking product or soup!
Really a pinch or two of mustard all that is needed! Magic Mustard Powder is Health Power!
