Broccoli Doesn’t Have to Be Boring!

Neither does cauliflower or cabbage for that matter!


It’s easy to get stuck in a cooking rut especially when it comes to vegetables. We’ve all done the boiled or steamed broccoli thing, and it’s boring. Here are a few simple suggestions to spice up the cancer-fighting veggies this summer:

Roast It
The cruciferous veggies are tough so they can totally handle being roasted at high temperatures. Roasting makes them brown & crispy, and gives them an awesome savory flavor. Simply toss them in a bit of grapeseed oil, season with S & P or Mrs. Dash and roast broccoli at 450F for 15-20 minutes, and cauliflower at 425F for 40 minutes, flipping halfway through (you can also follow the same roasting instructions and do them on the BBQ).


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It’s All About the Toppings
I found a great recipe in Canadian Living that will totally transform your idea of cauliflower. After you’ve roasted it in the oven, top with lemon or lime juice, parmesan cheese and capers. These toppings add the perfect tangy, salty flavors that will keep you coming back for more. I’ve tried the same toppings with broccoli, and it totally works! I’m going to try them on kale chips and roasted cabbage next! Speaking of roasted cabbage, you must check out Martha Stewart’s recipe for Roasted Cabbage Wedges.


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Make it Saucy
We put sauce on pasta, salad and meat, but what about on vegetables? This Asian Almond Butter sauce is the perfect pairing for BBQ’d chicken & roast broccoli:

Asian Almond Butter Sauce
Adapted from Nigella Lawson

2 tbsps natural almond butter
½ tsp ginger, finely grated
2 tbsps organic tamari or soy sauce
2 tsps rice vinegar
2 tsps coconut palm sugar
¼ tsp red pepper flakes or chili flakes
2 tbsps cold water


Whisk all ingredients together until smooth. Drizzle over BBQ’d chicken and roast broccoli.

It’s so important to include cancer-fighting veggies like broccoli, cauliflower and cabbage into your diet. They are part of the cruciferous family of vegetables and contain the cancer-fighting compound called indole-3 carbinol (I3C). I3C veggies also “affect estrogen metabolism and lead to favorable shifts in hormone markers which in turn may reduce the incidence of several types of cancer. I3C promotes cell death in breast, prostate, endometrium, colon, and white blood cancer cells (1).” They are also very high in fibre and vitamin C, and low in calories.

Do your body good and spice up your cancer-fighting veggies this summer!

(1) Wikipedia

About Lauren

Welcome! I’m Lauren Follett. A couple years ago, while working in the corporate world of downtown Toronto, I decided to pursue my passion for healthy living and enrolled in the Distance Education program with The Canadian School of Natural Nutrition. I studied on my lunch breaks, after work, on the weekends, and while travelling through South America. The world of health & nutrition can be confusing. There are a lot of mixed messages out there when it comes to health: low fat, low calories, sugar-free, low-carb, gluten-free…leaving you confused, frustrated, and wondering where to start. That’s where I come in. As a Registered Nutritionist, my goal is to help you accomplish your health & wellness goals. I don’t believe in diets or quick fixes. I believe in living a healthy lifestyle, which requires you to get educated, and learn how to make healthy choices. I’m dedicated to working closely with my clients to teach & motivate them to make healthy choices, discuss healthy living strategies and create customized nutrition programs that fit with their life.

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