Athletes in the Kitchen: How to Prep Superfood Veggies Ep 15
Find Your Edge: Training, Sports Nutrition & Mindset Tools for Triathletes, Runners & High Achievers Chasing Performance & Longevity · The Endurance Edge
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Show Notes
Coach Chris & Chef John are back for another monthly episode of Athletes in the Kitchen.
Today's episode is all about how to cook crucifers. Cruciferous veggies are part of the Brassica family and include foods like broccoli, cauliflower, kale, cabbage, brussels sprouts, bok choy, and more. They have a powerful compound called sulforaphanes, which are incredibly anticarcinogenic.
Be sure to listen to our podcast on How to Take Charge of Your Health Based on Your Genes, where we talk about genetic testing and the power of sulforaphanes.
We talk about:
--> Tips on how to purchase broccoli and a super cool trick on how to get super pretty florets.
--> Eating broccoli stems too! Did you know they're just as healthy? Chef John gives us a recipes for broccoli slaw that's super easy.
--> Broccolini, broccoli's skinnier cousin. Toss it with olive oil, garlic and salt and pepper and roasts it for 350 for 6-7 minutes. Then once it comes out of the oven, he gives it a little squeeze of lemon.
--> Eating crucifers raw with a little dip, if you'd like.
--> Which veggies Chef John has in the freezer all the time for quality and ease of preparation (even non-crucifers!)
--> How to make cauliflower rice from frozen riced cauliflower, including some flavors to play with like:
- Turmeric and cumin
- Diced canned tomatoes and diced canned green chilis for something similar to a spanish rice
- Ginger juice or fresh ginger with fresh or dried pineapple and some tamari or soy sauce
- Olive oil, black pepper and parmesan cheese
- Toss it in buffalo sauce
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