This has become a go-to Sunday night fish recipe. It was inspired by a weeknight meal idea in the June issue of Jamie magazine, but there weren’t enough veggies in it for me so I’ve adapted it slightly. This is a wonderful and delicious recipe packed with nutrients, that literally takes minutes to prepare.
These fig and maca balls are a staple in my fridge, whenever I want something a little sweet to go with a cuppa, or a tiny mid-morning snack to get me through to lunch these are what I reach for…
Cruciferous vegetables have it all: vitamins, fibre, and disease-fighting phytochemicals.
Broccoli, cauliflower, brussel sprouts, kale, cabbage, and bok choy are all members of the cruciferous vegetable family. Phytochemicals found in cruciferous vegetables - sulforaphane - can stimulate enzymes in the body that detoxify carcinogens before they damage cells, and through different mechanisms, two other compounds found in cruciferous vegetables -- indole 3-carbinol and crambene -- are also suspected of activating detoxification enzymes.
Another way cruciferous vegetables may help to protect against cancer is by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.
This soup also has a healthy dose of medium chain triglyceride fats (MCTs) from the coconut milk and oil. Instead of being metabolized through the digestion process like other fats are, MCTs are taken straight to the liver where they act very similar to carbohydrates, providing instant — and well sustained — energy. Read more about the benefits of coconut oil here
Dr Terry Wahls, who developed the Wahls Protocol, an integrative approach to healing chronic auto-immune conditions, recommends eating up to 3 cups of cruciferous vegetables daily. This delicious and detoxifying soup is one way to reach that healthy goal.