Cruciferous vegetables are an absolute rock star of cancer fighting and something I eat EVERY. SINGLE. DAY. My favorite way as you might have already imagined is kale – but lately I’ve been trying to diversify.
Considering the research that has come in about these type of vegetables and their protection against cancer…and the fact that 41% of us are destined to have the disease – there should be a campaign on the evening news every single night screaming “EAT Cauliflower! EAT Broccoli!” and so on… but alas…. that’s not how our society works, is it?
Holistic medicine and alternative prevention doctors all agree – eat cruciferous vegetables everyday and add protection – if not actual removal of the cancer cells that may already be in our bodies.
So that’s why I’ve been making a fabulous dinner lately that consists of the following combination:
Cruciferous vegetable (Cauliflower, Brussel Sprouts, or Brocoli) + 1 Beet (any kind) + 1 whole garlic bulb + Tru Roots Sprouted Lentils
Pairing cancer fighting vegetables with blood cleansing beets with immunity and alkalinity building garlic with the abundant available protein in the sprouted lentils makes the whole dish ridiculously out of this world healthy.
All I do is throw the vegetables on a big sheet pan lined with parchment paper (mix with a bit of EVOO, salt, pepper, balsamic), roast for 30 mins or so and then top with lentils….. IT’s SO EASY.
I’ll have a different combo each time, so it doesn’t get boring…brussels sprouts are my husband’s favorite. And if I have random vegetables laying around, sometimes I’ll throw those in too…
But wait – you might be thinking – you have to peel a whole garlic clove? That takes time…. no, actually it doesn’t – if you do this trick:
Wrap a whole garlic clove in a kitchen towel, twist to secure and beat the garlic on your counter 3-5 times and magically all the cloves are separated with peel removed like MAGIC. Takes about 5 secs! Oh yeah.
If I am feeling fancy – sometimes I’ll top off the dish with avocado and paprika, or cayenne or some sheep’s milk feta…
- 1 large beet – any color you like – peeled and chopped into cubes
- 4 cups of cruciferous vegetables like cauliflower, brussel sprouts, and/or broccoli
- 1 large garlic bulb, broken up into cloves and peeled (see trick above)
- ¼ tsp sea salt
- black pepper to taste
- 2 tsp extra virgin olive oil or coconut oil
- 1 cup Tru Roots Sprouted Lentils cooked to package instructions (takes about 5 mins)
- Preheat oven to 400 degrees
- If using cauliflower, break it up into florets or if using brussel sprouts cut stems off and cut in half
- Toss all vegetables and whole garlic cloves with seasonings and oil
- Place vegetables on large sheet pan (Tip: cover the pan with parchment paper to make it easy for clean up)
- Roast vegetables for 20 mins and stir, then roast for another 15 mins or until vegetables are golden brown on the edges.
- While vegetables are roasting – this is a good time to make the lentils
- Serve lentils over a big plate of roasted vegetables
This is a simple dish that might seem obvious to make, but sometimes you need a little kick in the butt reminder to eat vegetables…. this is one of the recipes that I shared with the folks in Pickens to encourage them to add more vegetables to their diet. I hope this recipe makes it easier to keep veggies going strong in yours too!