Everyone knows broccoli is healthy. It’s basically the old school poster child for “superfoods” before kale and everything else trendy came on to the scene. Vitamins, minerals, tons of fiber, yes, that’s obvious, but what else is so special about broccoli that should make you put down the kale and reach for it more often ? I recently came upon an article that addressed this. The answer is that it contains an extremely potent anticancer, and anti-neurodegenerative compound called Sulforaphane.
Man oh man, I’ve sure let time get away from me and neglected this here site! I’ve been back in New York City (from my trip to Thailand) for about 6 weeks now, and I just haven’t been able to get back into the right head space to start developing recipes, or really doing all that much cooking at all for that matter. Being in the kitchen and cooking is something relatively new in my life, and when I fall out of habit, it takes me a bit of time to jump back into creating new things. Moreover, I feel like I’m more inclined to be a fall and winter cook. There’s just too many great eating out options in NYC during the summer (especially with Restaurant Week !). And the last thing I feel like doing is testing out recipes in 90 degree heat. But let me stop my bitchin and get to what finally managed to break my blogging sabbatical!