You guys totally rock! Your advice to HGK reader-in-need in my last post just totally blew my mind.
Thank you.
Today I want to talk about something less serious, or not: cabbage.
Cabbage is ridiculously good for you. Dr. Fuhrman writes in Super Immunity, “Cruciferous vegetables are not only the most powerful anticancer foods in existence; they are also the most micronutrient-dense of all vegetables.”
You can find out all about the health benefits of cabbage here and here. Cabbage is probably something, in one variety or another, that should be in your shopping cart every single week.
We get the maximum benefit from eating cruciferous vegetables raw. But that’s not always palatable to some people. Raw broccoli, raw Brussels Sprouts, raw kohlrabi? But cabbage, most of us are used to eating that raw in a slaw. Phew!
Mexican Slaw
1/2 cup water
- steamed tempeh (2 8-ounce packages cut into large strips and steamed for 5 minutes) that I mashed and then mixed with green enchilada sauce (1 15-ounce can)
- a homemade roasted vegetable spread with Mexican seasoning (optional)
- Mexican Slaw (above)
- whole wheat lavash (the wraps)
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