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Cruciferous VegetablesBroccoli, cabbage, cauliflower - these are just a few cruciferous vegetables that are high in fiber and other anti-aging nutrients. Try these recipes to add some variety to your diet. Cabbage Slaw 2 cups shredded cabbage Combine first 3 ingredients in a medium bowl. Mix remaining ingredients in blender on medium speed. Stir into cabbage mixture. Makes 4 servings. Cabbage & Pineapple slaw 2 cups shredded cabbage Toss cabbage and pineapple with the yogurt, thyme and nutmeg. Serve chilled. 4 servings. Scalloped Cabbage 12 cups sliced cabbage Put cabbage in a large pan and steam in a small amount of water until tender but still firm. Make a white sauce by heating oil in a small saucepan. Add flour and brewer’s yeast. Stir to combine. Slowly add milk, stirring to make a paste. Stir over medium heat three or four minutes until mixture thickens. In a casserole dish layer cabbage, cottage cheese, breadcrumbs and white sauce. Repeat layers ending with white sauce and top with breadcrumbs. Bake at 350 degrees for 30-40 minutes. 6 servings Roasted Cauliflower soup 1 head cauliflower, cut into 1/8’s Preheat oven to 450. Drizzle oil over cauliflower and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-40 minute or until nicely golden brown. Melt butter in a soup pot and add onion and garlic. Sauté until lightly golden brown and soft, about 10 minutes. Sprinkle flour and seasonings over onions and stir to coat. Slowly pour in chicken broth in and scrape up the little brown bits on the bottom of the pan. Make sure that all the flour is dissolved. Add cauliflower. Bring soup to a boil, then reduce heat and cover 5-10 minutes. Ladle half the soup mixture into a blender, making sure to leave the top hole open to let steam escape. Puree until smooth and creamy. Pour mixture into bowl and repeat with the other half. Once all the soup has been pureed. Pour back into pot. Add milk or half & half and heat through. Do not bring to boil. Adjust seasonings to your liking. 4 servings Cauliflower white sauce (Use this in place of regular white sauce) 1 ½ cup skim milk Heat milk to a simmer and add cauliflower. Cook until cauliflower is tender. Place cauliflower and milk in a blender. Add a dash of nutmeg and process on medium speed until smooth. Add more skin milk for a thinner sauce. Broccoli Salad 1 large head broccoli – cut up Mix broccoli, onion, raisins and bacon together. Mix mayo, sugar and vinegar together. Pour over veggies. Let stand for 1 hour. Broccoli Cauliflower casserole 1 Tbs. butter In a saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, stirring constantly. Bring to a boil and stir for 1-2 minutes. Remove from heat and add cheeses. Stir until melted. Put veggies in a buttered baking dish. Pour sauce over them. Top with breadcrumbs around the edge of the dish. Bake for 25-30 minutes at 350. Cruciferous vegetables are a great source of fiber, vitamin C and calcium. Try to incorporate some of these great veggies into your diet every day. If you have a good recipe to share using cruciferous vegetables,
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