Although the cooking smells from cauliflower can be awful, the taste of the vegetable itself if very mild. So introducing it as a staple for your green smoothies is easy – and although they will be green and healthy, they will not be green! (Or mud colored as many of my smoothies have turned out, lol!) Instead they keep the brighter color of the fruit you use.

Cauliflower is nutritious. It is rich in B-vitamins which are essential for healthy energy levels and fiber which aids digestion and passage of waste through the intestines. It is a good source of minerals, is anti-inflammatory and a good source of omega-3 fatty acids.

And Dr Mercola tells us about cauliflower’s cancer-fighting abilities …

Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth. Some researchers believe eliminating cancer stem cells may be key to controlling cancer.

For instance, research has shown that combining cauliflower with curcumin (the active compound in the spice turmeric) may help prevent and treat prostate cancer.

A study published in Carcinogenesis also found sulforaphane may reduce the incidence and rate of chemically induced mammary tumors in animals. It also inhibits the growth of cultured human breast cancer cells, leading to cell death.

Other compounds in cauliflower also show anti-cancer effects. According to the National Cancer Institute:

“Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.”

Please turn to the Next Page for the recipe …

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