Last week our content pals at Well + Good told us about some interesting new research: Apparently, the healthy phytochemicals in broccoli and other cruciferous veggies are much better absorbed when the vegetable is eaten whole—not juiced or in green-powder form—and either raw or barely cooked. From their post:
The researchers [from Oregon State University] concluded that the body couldn’t absorb the nutrients in the supplements as well because they were missing a necessary enzyme found in the whole food.
Raw foodies can pat themselves on the back, too, since the researchers also found that intensive cooking stripped the broccoli of the same enzyme, making the body less likely to absorb the nutrients. (Steaming or sauteing was fine as long as the veggies remained crunchy.)
This reminded us of a favorite recipe that we shared in the food section of the book. It comes courtesy of Andrew Weil and it doesn’t get a whole lot simpler than this. Here goes:
—Fill a sauce pan or pot with about an inch of water.
—Throw in some broccoli florets (whatever size you prefer) and squeeze in a clove of garlic.
—Cover the pot and turn the heat to high, bringing the small amount of water to a boil and flash steaming the broccoli and garlic.
—As soon as the broccoli turns bright green (literally after a minute or two in the steam), take off the lid and let some of the water boil off.
—Turn off the heat and add a tablespoon or two of olive oil along with salt and pepper to taste. If you like heat, throw in some crushed chillis.
Behold a delicious side dish, with those phytochemicals perfectly intact.
How do you cook your broccoli?
Image via Well + Good