Winter Vegetables. Dark greens, brilliant whites and yellow flowers…nature offers up all the flavors and vitamins necessary to get you through the cold months of November through February. Brassicas are widely available at this time of year.
Members of brassica commonly used for food include cabbage, cauliflower, broccoli and Brussels sprouts.
Brassica vegetables are highly regarded for their nutritional value. They provide high amounts of vitamin C and soluble fiber. They also contain multiple nutrients with potent anticancer properties. Researchers at UC Berkeley discovered that some of the properties in Brassica vegetables have a potent modulator of the innate immune response systems with potent antiviral, antibacterial and anticancer activity. In addition to amazing restorative powers, Brassicas are tasty. Check out the links for some great recipes below.
Broccoli Recipes: http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/broccoli-recipes
Kale Recipes: http://www.reynoldskitchens.com/easy-recipes/recipe-items/kale-and-brussels-slaw-with-quinoa/?order=default&category=1346,1073,1248,1260,1271,1262,5385,5387,7772
Happy Winter Eating!