Cauliflower, a cruciferous veggie, is part of the plant family Brassicae, contains several anti-cancer phyto-chemicals like sulforaphane and plant sterols such as indole-3-carbinol, which appears to function as an anti-estrogen agent. These compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
Also, Di-indolyl-methane (DIM), a lipid soluble compound present abundantly in Brassica group of vegetables, including cauliflower, has found to be effective as immune modulator, anti-bacterial and anti-viral agent.
Plus its chock full of vitamins B, vitamin C, minerals and fiber! Learn more about this yummy powerhouse:
Quinoa is my favorite whole grain (or seed technically) that is high protein and fiber, and vitamin B, vitamin E, minerals like iron, copper, zinc and manganese and essential fatty acids like linoleic and alpha-linolenic acid. It also has a low glycemic load. And its super versatile too! Learn more about quinoa:
I love this fresh and crispy dish that is perfect for springtime! It combines the wholesome nutty substance of quinoa (and you can use any kind- red, black, mixed grains) with the tanginess of tomatoes and lemons and the subtle pairing of mint and parsley. I sometimes will substitute shallots for the scallion, a slightly sweeter alternative. A sprinkle of toasted pumpkin seeds or slivered almonds add a satisfying crunch. I even usually have a part of the dressing leftover for other salads :)
A heavenly combination that makes a great side dish or potluck favorite or just a light summer meal...Check it out!