As I was growing up, my mother often put a beautiful stalk of broccoli on our dinner plates. Always so bright and green along side the wide buttered noodles and a piece of roasted chicken, I couldn’t resist. Now, I skip the chicken … too much fat and it’s an animal that I came to love after raising them for their beautiful colorful feathers. I’ve altered what I eat significantly since I having learned so much over the past seven and almost eight years now.
Recently, I found a super cookbook by Cathy Fisher called Straight Up Food which includes excellent information to keep me on track for proper methods of preparation. What to include and what to omit. Actually, it is the first cookbook that I found myself reading the “Preface” and then continued on to the “Introduction”, “The Food”, “SOS-Free”, etc. She teaches at TrueNorth Health Center in Santa Rosa, California.
My first recipe from the cookbook was a Broccoli soup which turned a deep green because I put in a generous amount of Swiss chard. Couldn’t resist all those greens because of what I’d learned from Dr. Caldwell Esselstyn. You’ll find his books listed under “Books” and “Cookbooks.” The second recipe was called Tu-No Casserole. It was amusing to me, in that I’d never made a Tuna Casserole before, but since I’m from Pennsylvania and used to creamy type of foods from the Pennsylvania Dutch region. It seemed appealing.
This cookbook I’ll continue to use frequently due to its creative and varied recipes along with its excellent compatibility with all the physicians, researchers and other chefs who follow a “whole foods plant based” approach to prevent and in many cases reverse the chronic aging diseases.
Below is a fascinating podcast about the many benefits of broccoli. Dr. Greger also mentions the best way to get the most out of it by waiting almost an hour to cook it after cutting it up. The time increases the nutritious benefits. If you cannot do that he adds a spice. So take time to listen as you play it during your daily walk. I play many podcasts during my two mile amble around the Marina Boardwalk in Morro Bay. A couple days ago, the Harmony Headlands lured me out on a walk where I listened to a podcast.
Splendiferous cruciferous a podcast by Dr. Michael Greger
Come join me, Heather
P.S. I love the color of fruits and vegetables and see that cooking is an art in so many ways. Either to alter the color of a soup or make a pastel drawing on a favorite fruit or vegetable.