10 Health Benefits of Broccoli and a Bonus!

1. Helps prevent cancer. Broccoli is a source of powerful antioxidants and anticarcinogens sulphorophane, indole-3-carbinol and diindolylmethane ( DIM) that impede the growth of breast cervical and prostate cancer. 
 2. Curbs overeating. A cup of broccoli has as much protein as a cup of rice or corn but only half the calories. Plus broccoli is a great source of fiber. 
3. Boosts your immune function. A cup of broccoli has a powerful supply of beta-carotene, zinc and selenium which strengthen your ability to fight infections. 
4. Fights birth defects. A cup of broccoli provides 94mcg of folate, a B vitamin important for proper fetal development. 
5. Fights Diabetes. The high fiber, low sugar and low calories keep insulin function tuned up and support stable blood sugar levels. 
6. Fights Heart Disease. The carotenoid lutein, vitamin B-6 and folate in broccoli may reduce the risk of atherosclerosis, heart disease and stroke. 
7. Promotes strong and healthy bones. Broccoli provides calcium and vitamin K which promote bone health and reduce risk of osteoporosis. 
8. Regulates blood pressure. The potassium, magnesium and calcium work together to support blood pressure in the normal range. 
9. Reduces incidence and severity of colds. Vitamin C and Vitamin A, antioxidants and anti-infectives help support resistance to respiratory infections. 
10. Makes for healthy women and manly men. Broccoli provides diindolylmethane which supports healthy estrogen balance and reduces accumulation of harmful estrogens in women all the while supporting healthy testosterone levels in men. 

The bonus is broccoli is easy to prepare and delicious. Lightly steam broccoli spears and florets and then sauté in olive oil with and abundant number of garlic cloves for a delicious side dish or serve over pasta for a nutritious and low calorie vegetarian main course.
Broccoli Rabe a Mediterranean favorite confers the same benefits!

Kale Salad with Currants, Balsamic and Parmesan

Ingredients

1 large bunch or 2 small bunches kale, torn into bite size pieces

1/4 cup olive oil

Juice from 2-3 lemons

2 tbs balsamic vinegar

1/3 cup currants or 1/3 cup other dried fruit

1/3 cup pine nuts, toasted

1/2 cup parmesan cheese, grated

1 teaspoon red chili pepper flakes

salt and pepper

Directions:

Wash the kale well. Those curly leaves can be full of sand. Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil. This will begin to break down the tough kale cell structure.

Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the balsamic vinegar. Add the currants, toasted pine nuts, parmesan and toss to combine. Serve with a pinch of red chili flakes, if desired.

A spicy delicious recipe for roasted vegetables from one of my favorite food blogs.

Chili Roasted Cauliflower and Chickpeas with Coconut Sauce

Photo credit to floatingkitchen.net

Ingredients
For the Roasted Cauliflower and Chickpeas
1 (15 ounce) can chickpeas, rinsed and drained 1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 tablespoons Harissa (North African Chili Paste) Recipe follows.
1 1/2 tablespoons fresh mint, roughly chopped
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.

In a small bowl whisk together all of the ingredients for the coconut sauce.

To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas.
Sprinkle with the fresh mint. Serve immediately.
Leftovers can be stored in an airtight container for 2-3 days.

Harissa North African Chili Paste

Photo credit to floating kitchen.net

3 ounces dried Mexican chiles 1 tsp. caraway seeds
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
1 tsp. fresh mint leaves 1 1/4 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon
3-5 tablespoons extra-virgin olive oil

Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes. 

Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2- 4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle. 

Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving. 

Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered. 

Recipe from www.floatingkitchen.net

 

Strawberry Orange Ginger Smoothie

Fresh ginger gives this smoothie a refreshing and delicious taste.

The healing properties of ginger are similar to non-steroid anti-inflammatory drugs (NSAIDs), therefore, it can regulate biochemical pathways which are activated with chronic inflammation. Adding ginger to your daily diet can soothe the aches and pain associated with aging. If you wake up with stiff joints or sore hands, this smoothie in the morning may put a smile on your face.

Ingredients

~1 cup orange juice.

~1 cup Vanilla Almond Milk

~1 tsp grated ginger root

~1 cup fresh or frozen strawberries

In a blender, combine orange juice, milk, ginger root and berries. Puree until smooth. Serve cold.

Excellent source of vitamin C, potassium and anthocyanins (antioxidants in berries).

Tip: turn this into your daily serving of Omega-3 by adding a teaspoon of Carlson’s The Very Finest Fish Oil, Orange or Lemon Flavor. Adding the Omega-3 EPA/DHA rich oil boosts the ginger's inflammation balancing power and you'll be supporting heart, brain, and vision health too! And I assure you this taste award winning oil is never fishy. Try it you'll be hooked!

Not your mom's cheesy cauliflower.

Now this is different. And delicious. The nutty flavor of roasted cauliflower contrasts so nicely with the perky lemon zest and capers. Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes, 3 tablespoons olive oil, 2 tablespoons capers, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Garnish with another teaspoon of lemon zest after roasting if desired.
 

Roast at 450 degrees F, 25 minutes. Midway through, stir the cauliflower to flip it so it browns on several surfaces.

Mixed Berry~Fruit Tart

This recipe makes two tarts. Go ahead and make two, they will vanish in no time! Use whatever fresh berries you would like. Be artistic with the arrangement of the fruit.

Almond tart crust:

1 1/2  sticks butter


2/3 cup powdered sugar


1 large egg


1/2-teaspoon vanilla


2 and 1/2 cup flour


1/4 cup almond meal
 (In a food processor grind 1/2 cup sliced almonds with 1-tablespoon powdered sugar)


Pinch of salt

In the bowl of an electric mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal just until it is mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well-floured surface to desired size. Spray two tart pans with non-stick spray and place the dough in the pans. Prick the bottom. Bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.

Cream Filling:

2 (8-oz) packages cream cheese


1/2 cup granulated sugar


1/2 cup chopped crystallized ginger (4 oz)

Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.

To assemble:

1-pint raspberries


1-pint blueberries


1-pint blackberries


1-pint strawberries


Feel free to use any fruit and/or berry combo that you like


Kiwi slices are especially pretty!

1-cup red current jelly




Spread 1/2 of the cream filling into each pre-baked tart shell. Cover artfully with berries and or fruit. When ready to serve melt the jelly over medium heat. Using a pastry brush carefully brush over fruit. Serve immediately.

A Lovely Book and a Lovely Person

Let me introduce Julie Le Clerc. Former cafe owner and chef turned cookbook author and magazine food editor, Julie Le Clerc's life is truly dedicated to the pursuit of good food and excellent espresso coffee. With her focus always firmly on flavour, Julie creates accessible, uncomplicated but stylish recipes that encourage home cooks to put together deliciously satisfying dishes from scratch.One of the best features of my travels and broadcasts is meeting kindred spirits. I had the great good fortune to be able to invite Julie on Health Line this week. She connected all the way from Auckland, New Zealand at what was 6AM for her, so thanks Julie for a great conversation!
Take a look at Julie's gorgeous book "Made by Hand, Natural Food to Nourish and Delight" ( available on Amazon) and then visit her website and blog for great ideas about how to eat for pleasure and for health.
I can't wait till my travel schedule eases up and I can get back to my kitchen and try some of these delicious fresh and natural dishes!

Recipe for Relaxation

First you need some lovely ripe blackberries, 5 will do for each serving.



To them you'll add
1.5 oz vodka 
3 oz lemonade. 


You might want to slip the glass upside down to wet the rim with some lemonade and then dredge the rim in sugar..oooohhh..fancy!


Muddle four blackberries in bottom of tumbler. Add ice, vodka and lemonade. Garnish with blackberry. 
Find a cozy comfy spot preferably snuggled up with the one you love....or a nice cat or dog will do.... Enjoy!

Corn...wonderful corn..delicious corn!

Oh I so love the sweet summer corn that is everywhere right now...grilled...dropped for moments in boiling water...parboiled and slice off the kernels for a salad with beans or peas...whatever you do with fresh summer corn..it is fabulous this time of year.
 Here's a thought! Why top your freshly made corn in plain butter, when you can baste the sweet ears in a blend of citrus juice, garlic, shallot, chives, parsley, basil and mint? Mix up a citrus herb butter to have handy for the seasons brightest harvest.

1 stick butter, softened  

2 tsp fresh lemon or lime juice

1 tsp lemon zest   

1 garlic clove, finely chopped 

1 shallot, finely chopped  

1 tbsp finely chopped chives  

1 tbsp chopped parsley  

1 tbsp chopped basil  

1 tbsp chopped thyme

1 tbsp chopped fresh spearmint

sea salt and freshly ground black pepper

Feel free to substitute delete or add fresh herbs to suit your family’s tastes…and use what you have in your garden. Adding a little squeeze of dijon mustard is a nice variation too!

Combine all the ingredients. Transfer the mixture to a sheet of waxed paper. 

Wrap the paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour, or until the butter is firm.

Cook your fresh corn on the stove or on the grill. Serve with the herb butter….enjoy!