Scoop up that beneficial sulforaphane from cruciferous vegetables with this broccoli hummus recipe! Instead of chickpeas, it uses broccoli and zucchini.
In my blog post on Tuesday, I explained about isothiocyanates from cruciferous vegetables. The most researched is Sulforaphane / Sulphoraphane. It has nutrigenomic effects meaning it can act like a switch to turn on and off specific genes in the body. Sulforphane acts on the “switch” called Nrf2 that is involved with cell defenses. If a cell can defend itself, all the better to reduce risk of chronic disease. So while you may have heard that eating cruciferous vegetables is good for you – now you know that many of their actions are actually gene effects.
I’ll be writing more about sulforaphane and how to get the most out of your cruciferous vegetables in the next few blog post – but to get you started, here is a recipe using raw broccoli, chopped in a processor to get the sulforaphane formed. Dip in!
The recipe also contains nutritional yeast. This gives a cheesy flavor. If you haven’t tried it – give it a go. It is one of the best food sources for B vitamins.
Watch out for next week’s follow up blog post on sulforaphane or sign up to get it in your email inbox using the box at the upper right of this page.