These crucifers should be eaten at least three times a week, either raw and/or cooked. They have a detoxing property that supports the immune system into fighting off the diseases. When their cells are broken down they a chemical reaction occurs and this release the compounds needed to build and support our immune system. These cruciferous vegetables are twice as powerful as regular plants when it comes to decreasing cancer.
Today I want to introduce a raw salad using kale as the cruciferous vegetable; however, many people find kale to be bitter and somewhat hard to swallow in its natural state. In my research and experimenting I have found a recipe that makes it not taste wonderful but packs the anti-cancer fighting immune building properties. This raw salad is tastes great and easy to make, here’s how.
THE SALAD:
Take several kale leaves and cut off the main stem and discard. Cut the leafy greens into very small pieces, about ½ inch or smaller. Place in a bowl and then add about a tablespoon of extra virgin olive oil and a pinch of sea salt (table salt is too processed). With your hands begin rubbing the green leaves with the oil and salt until the leaves are glistening and thoroughly covered. Next cut an avocado in half, length ways and squeeze out the avocado meat into the bowl. Begin mixing that with the salad with your hands incorporating the avocado until it basically disappears. Lastly, cut a few grape tomatoes and drop into the salad mixture.
This is wonderful anti-disease fighting meal that will fill you up and is low in calories and packs a ton of super food power into your system. Enjoy and let me know what you think!
To you health,
Bill
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