By Team Best Life
All vegetables are good for you, but certain groups may pack a greater nutritional punch than others. Take cruciferous vegetables, the family that includes broccoli, cauliflower, bok choy and more. They’re loaded with antioxidant vitamins and phytochemicals, which offer protection against a number of illnesses, including heart disease, cancer, and Alzheimer’s, according to research.
Now, experts say they may have figured out why these veggies are so beneficial: They seem to reduce inflammation, which plays a role in many of these diseases. In the study, people who ate the most cruciferous veggies had the lowest levels of three different inflammatory compounds—as much as 25 percent less—in their blood compared to those who ate the least cruciferous veggies.
Is your diet a little light on these nutritional powerhouses? Try these six recipes to pump up your intake:
Bok choy
This stir fry staple may not be on your menu, but it should be. Best Life lead nutritionist Janis Jibrin offers tips on how to cook it in this article.
Broccoli
This vegetable is so versatile—you can eat it raw with a healthy dip or toss it into a salad, serve it as a side or add it to cooked dishes like stir fries. Try this tasty Chopped Broccoli with Pine Nuts side dish.
Brussels sprouts
Think you hate Brussels sprouts? This Roasted Brussels Sprouts recipe might just make you a convert. As long as you cook the Brussels sprouts properly (read: don’t overcook them), you shouldn’t get that stinky smell.
Cabbage
Are the kids a little resistant to cabbage? Try this delicious and kid-friendly Stuffed Cabbage recipe to win them over.
Cauliflower
Cauliflower and its close cousin broccoli pair up in this deliciously easy recipe, which is great to make and bring to dinner parties or a family barbecue.
Kale
If you love potato chips, you’ll be pleasantly surprised by these satisfying, crunchy and healthy Kale Chips. They’re ideal for an afternoon snack.
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