Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. Cauliflower provides nutrient support for the three body systems which are closely connected to cancer development as well as cancer prevention.  These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

The detox support provided by cauliflower includes antioxidant and  sulfur-containing nutrients to boost  detoxification activities.  Cauliflower also contains phytonutrients that can help activate detoxification enzymes and regulate their activity,  When we fail to give our body’s detox system adequate nutritional support, and continue to expose ourselves to toxins through our lifestyle and dietary choices, we  place our bodies at increased risk of toxin-related damage that can eventually increase our cells’ risk of becoming cancerous. That’s one of the reasons it’s so important to bring cauliflower and other cruciferous vegetables into our diet on a regular basis.

With an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core antioxidants. It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells. Chronic oxidative stress-meaning chronic presence of overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules-is a risk factor for development of most cancer types. By providing us with such a great array of antioxidant nutrients, cauliflower helps lower our cancer risk by helping us avoid chronic oxidative stress.

As an excellent source of vitamin K and a very good source of omega-3 fatty acids (in the form of alpha-linolenic acid, or ALA), cauliflower provides us with two hallmark anti-inflammatory nutrients. Vitamin K acts as a direct regulator of our inflammatory response, and ALA is the building block for several of the body’s most widely-used  anti-inflammatory messaging molecules. In addition cauliflower also possesses another anti-inflammatory compound that can actually operate at the genetic level preventing the initiation of a inflammatory responses at a very early stage.

One way to increase availability of enzyme breakdown products in the upper digestive tract, is to chop raw the cauliflower and let it sit in chopped form for several minutes prior to cooking. This process will allow myrosinase enzymes to go to work prior to their deactivation by cooking heats.  Cauliflower is an incredibly versatile vegetable. Often I will steam it,then puree it, and add it to soups and sauces for a low calorie creamy taste or I will roast it and enjoy as a delicious side.

Roasted Cauliflower

Another sneak peak at my menu project.

Put roast turkey to good use after it is enjoyed for dinner.  1 Liter of chicken stock can cost you anywhere from $3-$20 depending on the quality you choose. If you are already buying a Free Range or Organic Turkey you might as well make the most of the money you have spent by making your own stock.  The recipe below is a guideline. In addition to the vegetables in it you can also add asparagus stems, cauliflower stems and broccoli stems.  They  will only enhance the quality of your stock. Onion skins give the stock a nice yellow color as well as a whole bunch of flavour so save them up for your stock. Whenever I have left over veggies I simply put them in a bag and collect them in the freezer. It is super easy, healthy and delicious.

Ingredients for Home Made Stock