I started this series (14 articles so far) quite some time ago to help my vegan and vegetarian (I’m not!) friends and omnivores as well because of the obvious health benefits.
Since then, I’ve learned and discovered a lot more information that could not ignored.
Therefore I plan to amend and expand all 14 former articles before I can continue introducing a lot more vegetables!
Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!
1) POTATOES, 2) TOMATOES
In a recent National Geographic Magazine survey, Broccoli was at the very top when considering nutrients beneficient to humans in our everyday food!
Vegans, Vegetarians and Omnivores, rejoice! Doctors, start moaning!
A cousin of cabbages and cauliflowers, the flowers are the mainly consumed part, but people forget that the stems are great, too (explained later)!
Italian red broccoli
Broccoli Romanesｃo, a favourite of mine!
In Japan, a violet variety (bottom) is becoming popular, making for some great combinations with white and yellow cauliflower,
and other dishes!
-Season: November to January and March to April in the Northern Hemisphere.
Carotene, Vitamin A, Beta, C and Vitamin E in very large amounts. Together they combine as an elixir to fight ageing and stress.
Iron, which helps increase red blood cells and control cholesterol.
Fibers, which help digestion.
Sulforafan which helps fight poisonous intruders.
-As I said above, the stem is not only edible, it is succulent, with a taste between avocadoes and asparaguses! Peel the skin, cut it in any shape you wish and boil it for a while in slightly salted water. let cool and use for salads, stews and gratins!
-Choose specimens with big and dense buds, shiny and fat stems. Check whether the cut at the stem looks fresh!
-After boiling in slightly salted water, plunge into cold water immediately. The colour will not change!
-Preservation: Wrap in wet paper towel, seal it inside a polyester rigid box and keep inside refrigerator’s chilled compartment away from light.
As it will change in contact with natural light, better to cut it, boil it, cool it, seal it inside vinyl pouches and freeze if you have too much of it!
-Combined with Garlic, or onion, or pimentoes or vinegar, helps activate blood flow, combat high blood pressure, blood vessel rigidity and heart fatigue.
-Combined with red wine (yes!), or tomato, or egg-plant/aubergine, or carrot, helps combat cancer and encourages rejuvenation.
-Combined with tuna (aha!), or sardines, or soy beans, or olive oil, helps combat ageing and blood vessel rigidity.
-Combined with liver, or cockles, or clams, or cauliflower, helps build blood red cells, combat cold extremities, and provides stamina.
RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet
Please check the new postings at:
sake, shochu and sushi, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook
4 thoughts on “Vegetables Facts and Tips 3: Broccoli (amended & expanded)”
The violet cauliflower/broccoli is found fairly frequently here in Italy, as well as the Romanesco which we call Broccolo Romano, but I have never seen the “Italian red broccoli” in Italy.
The truth is that it is recent hybrid brought to Japan!
salut robert gilles
on n’a pas encore ce romanesco violet en france !!
bonnes fêtes chez vous Pierre
Bonne fetes de fin d7annee a vous aussi!