If you’re trying to reduce your carbohydrate intake, perhaps to lose weight, then you’ll want some easy swaps to transition your way into your new way of eating. Cauliflower rice is low in carbohydrate and is incredibly easy to make, in less time than it takes to boil white rice. And best of all, cauliflower is a cruciferous vegetable.… Read the rest
First up, I should say that I can’t claim any credit for this recipe – it’s by Kris Carr (author of Crazy Sexy Kitchen).
These cacao energy balls are incredibly simple to make – you just need a good food processor or a strong blender. They are my go-to snack to make to bring with me when I go to parties at Christmas.… Read the rest
A bowl of homemade soup is wonderfully nourishing. Warming and easier to digest than raw vegetables, it is the perfect food for autumn and winter.
Cruciferous vegetables are particularly important to include in your diet on a regular basis. Compounds in cruciferous vegetables protect cells from DNA damage, help the liver detoxify carcinogens and excess hormones (and are therefore important for women’s hormonal health issues), inhibit cancer cells from forming their own blood supply and prevent them from spreading.… Read the rest
Butternut squash noodles are a great autumnal alternative to wheat or rice noodles, and have the added bonus of being packed with beta-carotene, the precursor to vitamin A. Beta-carotene is a powerful antioxidant, and vitamin A contributes to healthy eyes, skin and mucous membranes. Pak choi and broccoli are cruciferous vegetables which have numerous benefits including helping to normalise oestrogen metabolism and upregulating liver detoxification enzymes.… Read the rest