Baby Boomer Queens Mashed Cruciferous Vegetable Recipe

Mashed Cruciferous Vegetable Recipe

It is funny, but when I was looking through my recipes,I noticed that most recipes with cruciferous vegetables are cooked 15-20 minutes.
This is OVER cooking for cruciferous vegetables. Timing is essential, if you want to get the full effects that triggering your body to naturally fight against the effects of aging, the risk of heart disease and cancer.
So, what I suggest to you, is to minimize the cooking time or steam these vegetables. These vegetables need to crunch when you eat them.

Why you ask? Why do they need to be crunchy? Good question!
Because if you over cook, you will lose the sulforaphane it produces.

So, here is a recipe, from the Baby Boomer Queen, for NOT losing sulforaphane. And keeping in all of those wonderful antioxidants.

One head of broccoli, or cauliflower or about 6 rutabagas.
Thoroughly clean.
Cut up to save steam time.

Steam your vegetables…you can use broccoli, rutabaga or cauliflower for this recipe.
Warm on the stove one stick of butter, 1/4 cup of milk and 1/4 cup of chicken broth
1/4 teaspoon of sea salt or season to taste
1/4 teaspoon of white pepper or season to taste

After the vegetable lightly steamed, drain.

Put in a processor with the warm ingredients and you will have a mashed potato like product. Do not worry about making it totally smooth. Personally, I like mine lumpy.

This dish does not have the starch of a potato. So, if you are dieting you are going to love it. Remember that the skins of vegetables, are where the majority of the nutrients are.

You can also substitute sour cream or half and half for milk.
I usually add some garlic as I am a big believer of garlic and it healing and medicinal purposes.

This is an easy recipe…enjoy…and people will wonder what kind of mashed potatoes you are serving them.

~The Baby Boomer Queen~