Cruciferous vegetables contain phytochemicals known as isothiocyanates and indoles which appear to have a protective effect against some types of cancer. A study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention investigators reveals that breast cancer survivors who eat more cruciferous vegetables may have improved survival.

Cruciferous vegetables include:

broccoli, Brussels sprouts, cauliflower, cabbage, arugula, bok choy, collard greens, kale, mustard greens, rutabaga, turnip greens, radish and watercress.

Check out some recipes I’ve posted using cruciferous vegetables:

Broccoli with Fresh Cooked Tomatoes

Broccoli Cranberry Salad

Cauliflower Salad

Quinoa, Carmelized Onions and Broccoli

Looks Cooked Raw Kale Salad

Michael’s Kitchen Sink Vegetable Soup

Love, Health & Happiness,

Phyllis