Cabbage is a potent detoxifier. It contains a host of phytochemicals, including, isothiocyanates. This group of compounds is a potent inducer of the liver's Phase II enzymes, which detoxify carcinogens. These compounds also stimulate the destruction of human tumor cells.
And you know, we all need a little help with the detoxification process! Just imagine all of the chemicals our bodies need to process on a daily basis (I won't get into it, it's just too depressing sometimes). Let's look at what we can do.
Cabbage family vegetables, which include Brussels Sprouts, kale, collards, and broccoli, all help with detoxification. That's why we like to eat a lot of them. Green Smoothies are a great way to add in raw cabbage, kale, and collards! Brussels Sprouts are great roasted. Broccoli is good just about any old way. I like to lightly saute it with lots of garlic and then add a little water to the pan and cover. It quickly cooks by steaming, but is still bright green and crisp-tender.
I like to cut the carrots into matchsticks for this soup. Just make sure they are not too small or they will get overcooked. To create the matchsticks, first cut the carrots into diagonal rounds and then cut them lengthwise into thin strips.
Healing Quinoa Cabbage Soup
The large sweet onion in this recipe is sauteed for a long time and then garlic, ginger, and carrots are added. Once the water is added a beautiful, flavorful clear broth forms. Then with the addition of Herbamare, the flavors deepen. Complexity is formed when the quinoa and cabbage are dropped in. With the final touch of cilantro, you have a bright, colorful, and flavorful soup just waiting to help your cells and liver detoxify!
2 to 3 tablespoons extra virgin olive oil
1 very large sweet onion, cut into crescent moons
2 to 3 cloves garlic, crushed
1 to 2 teaspoons grated fresh ginger
4 large carrots, cut into matchsticks
6 cups water
2 to 3 teaspoon Herbamare (or to taste)
2 cups cooked quinoa
2 cups (or more) sliced savoy cabbage
1/2 cup chopped cilantro
freshly ground black pepper to taste
Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions. (I also like to add a few dashes of sea salt or Herbamare at this point). Saute for 10 to 15 minutes. Make sure your heat isn't' too high or your onions will brown too much and cause the broth to be off in flavor. Just a steady, medium heat so the onions soften and cook is all that is needed.
Add the garlic, ginger and carrots and saute 5 minutes more. Add the water, Herbamare, and cooked quinoa and simmer for about 10 to 15 minutes or until carrots reach desired tenderness. Add in cabbage and cook a few more minutes; this doesn't take long.
Turn off heat and add the cilantro and freshly ground black pepper. Taste and add more Herbamare and/or pepper if needed. Stir it all together and serve! Source: www.NourishingMeals.com
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