Cruciferous Vegetables

<strong>Broccoli</strong>
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Nutrient powerhouse. Eat raw or cooked in oil, use spices to enhance flavor. Fresh or frozen.<strong>Kale</strong>
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Slightly bitter. Eat in salad or sauté with spices and olive oil. Mix with other veggies to mask bitterness.<strong>Bok Choy</strong>
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Popular in cooked Asian dishes and soups. <strong>Watercress</strong>
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Type of sprouts. Use in salads, soups or sandwiches.<strong>Arugula</strong>
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Bitter. Eat in salads, mix into sandwiches, topping for pizza.

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