Healthy with Jodi

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

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