What are Cruciferous Veggies and how do I prepare them?

Cruciferous Vegetables

These should be steamed in order for best absorption.  Do not avoid them unless they are raw, they will always give you a bloated feeling.  They have great surfer compounds, great fiber but can interfere with thyroid   Hormone production and digestion if eaten raw.

Cook by color.  Most vegetables don’t need steamed/cooked for more than 7 minutes, otherwise you start to lose significant nutrients.

You can steam them and then put in the fridge.  If you want them in a cold salad and they will retain their crunchiness if you do not over cook them.

Smaller leafy greens take 1-3 minutes.  Larger vegetables take 5-7 minutes.

Add a little water to the bottom of the pan on the stovetop and cook until they turn full brightness, remove from heat, (pan included) and drain off the water.

You can store these in the freezer now for future juices or shakes or just to retain their freshness for a meal.

Arugula

Bok choy

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Chinese cabbage

Collard greens

Daikon radish

Horseradish

Kale

Kohlrabi

Land cress

Mustard greens

Radish

Rutabaga

Shepherd’s purse

Turnip

Watercress