No soup for you!
Okay, yeah, you can have some soup. And there’s nothing better for beating those cold, blustery Fall days.
When it comes to hot healthy soups, we go for rustic tastes, simple ingredients, and directions that are so easy even Ryan couldn’t mess them up. We also choose healthy components that compliment our Shapeshifter P6 approach to nutrition.
The recipe we’re sharing today goes big on cruciferous veggies.
Cruciferous veggies are chock full of nutrients, fiber and all kinds of dietary goodness. But one of the most interesting quality of these inconspicuous nutritional superheroes is their anti-estrogenic powers.
When estrogen gets out of balance, all sorts of nasty things can happen in your body, including increased risk of cancer, reproductive problems and more. But on a more superficial level, it can also make you fat! This is especially true for more estrogen sensitive fatty tissues, like the lower body for women or the belly for men.
So what can cruciferous veggies do to right those wrongs? They’re packed with three active ingredients that have potent estrogen modulating powers: indole 3 carbinol, DIM (diindolymethane) and indole 3 acetate. The best thing about them is that they actually shift the ratio of “good” to “bad” estrogens in your favour.
These superheroes of the vegetable world have also been linked to reduced cancer risk.In fact, research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies on these foods found a link between cruciferous vegetables and protection against cancer.
Cruciferous veggies are also potent anti-oxidants. The glucosinolates found in such foods as broccoli, brussels sprouts, cabbage and cauliflower have been shown to activate the body’s detoxification systems, neutralizing free radicals in the body and rendering them harmless.
It only makes sense to make these miracle foods a regular part of your diet. So how can you get your fix? Here are a few suggestions:
- Shredded cabbage in a salad
- Finely chopped broccoli in a salad
- Arugula on a sandwich (sprouted grain bread please!)
- Turnip in a soup
- Finely sliced radish as a side garnish with steak
- Steamed brussels sprouts with olive oil, salt and pepper
- Sautéed kale in organic butter with garlic
Okay, I’m sure all this food talk is making you hungry. It’s definitely got Adam fidgeting in his chair.
Let’s get right to the good stuff. Drum roll please….
[Adam: ...did someone say “drumstick”….?]
Here’s your recipe for Shapeshifter Leek & Cauliflower Soup:
The directions again, in case you didn’t write them down:
- Chop one leek, and sauté with olive oil and sea salt.
- Cut the stem off one cauliflower, and chop the rest — including the greens — until all pieces are roughly the same size.
- Boil the cauliflower but don’t overcook.
- Strain the cauliflower and keep the cooking water. This is your “soup stock.”
- Put the cauliflower and cooked leeks into a good blender or food processor. Add sea salt and pepper to taste, and fill about half full with the soup stock water you just made.
- Blend, check the consistency, and if necessary add more “stock” water and blend again.
This entire soup, from start to finish, including cooking time, will take you about 20 minutes to prepare. Prep time — cutting veggies and all that — is about 5 minutes.
Healthy meals don’t get much easier than that!
Try it out and let us know what you think in the comments below. Got a quick and easy recipe even Ryan could handle? Share that with us too!