Cauliflower is often considered one of the healthiest foods on earth—and for good reason. With its rich supply of health-promoting phytochemicals, high levels of anti-inflammatory agents, and the ability to prevent cancer, heart disease, brain disease, and even weight gain- it seems like there's not much cauliflower can't do.
Studies show that cauliflower is especially helpful in preventing breast cancer in addition to colon, liver, lung, and stomach cancer.
Cauliflower has been found to have chemo-preventive agents that interfere with the early stages of cancer development to stop tumor growth.
Numerous studies have shown that eating cruciferous vegetables such as cauliflower prevents cancer growth in rats and mice in controlled studies, and that the same benefits apply to humans.
Inflammation is at the heart of almost all the chronic diseases we face so often today. Cauliflower is rich in antioxidants and anti-inflammatory compounds that reduce oxidative stress and the presence of free radicals in our body.
Cauliflower is a vegetable that originates from Asia and the Mediterranean. Different types have been used for several thousand years, and the current type of cauliflower began to be used in the 15th century.
Since cauliflower is obtained by crossing different varieties, and originates from the cabbage group, it is popularly known as "cultured cabbage" because of its useful ingredients.
Cauliflower is used raw (as a salad), cooked (soup or stew without meat or with meat), steamed, as an additive in various dishes, and also pickled as a winter salad (pickle). Because it is sensitive, it is best to store it in the refrigerator so that its freshness lasts up to several days.
Because it contains very few calories, but many useful ingredients, cauliflower is recommended for diets and gives a feeling of satiety for a longer time, and is also very useful in the nutrition of pregnant women.
It is not recommended though to be consumed by people who suffer from biliary diseases.
Research shows that, in addition to its antioxidant properties, cauliflower has an important role and acts as a cleaner for the body from harmful substances (detoxification), which are the result of unhealthy and poor nutrition, as well as environmental pollution.
Cauliflower is not a passing fad, but a very useful food and a good natural remedy for the prevention and treatment of many diseases, which is why it is desirable to often use it in our daily diet.
Here's a simple chunky cauliflower soup recipe:
• Cauliflower - 1 small head, cut into small florets
• onion - 1 onion
• carrot - 2 pcs.
• celery - 1/2 head
• 2 eggs
• yogurt 1 tsp.
• water - 6 tsp
• oil - 3 tbsp.
• salt to taste
• parsley - to taste
Pour the water into a pot and let it boil. Cut the onion finely, the carrots into circles, and the celery into cubes. Beat the eggs in a bowl with the yogurt.
Add the salt and oil to the boiling water, then the onions, carrots, cauliflower florets and celery. Cook the vegetables over moderate heat until they soften.
When they are ready, turn off the heat and add the eggs beaten with yogurt.
Serve the soup with finely chopped parsley.
Enjoy your healthy simple meal and stay fit 🙂
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