Did you know there’s a trick to making your healthy veggies…even healthier?!
If you’re a fan of cruciferous vegetables like broccoli, cauliflower, kale, or Brussels sprouts, then you’re already doing wonders for your health. These veggies are packed with sulforaphane, a powerful compound known for its heart health benefits and anti-cancer properties. But here’s the kicker: sulforaphane content decreases when vegetables are cooked, so here’s a little hack that will take your veggie game to the next level: Serve your cooked cruciferous veggies alongside raw cruciferous veggies. Think of pairing your roasted broccoli or cauliflower with raw arugula salad, radishes, or even cabbage. This combo actually works synergistically, allowing the raw veggies to help activate more sulforaphane in the cooked veggies!
By doing this, you’re maximizing the benefits of both raw and cooked veggies, boosting your intake of sulforaphane with almost zero added effort for a big impact!
How to do it:
- Roast your favorite cruciferous veggies in the oven (broccoli, cauliflower, Brussels sprouts, etc.) with a little olive oil, salt, and pepper.
- Serve them up alongside a fresh, raw salad of arugula, radishes, or any other crunchy cruciferous veggie you like.
- Enjoy the health benefits of this simple yet powerful veggie hack!
This trick not only boosts your nutrient intake, but it’s also an easy way to add some extra crunch and variety to your plate. So next time you’re roasting veggies, don’t forget to keep some raw ones on hand to complement your dish and supercharge the benefits!
