I love nothing better than being able to whip up a quick side dish that doubles up as a salad for lunch the next day. What’s more, if it is loaded with potent anti-cancer nutrients, all the better!
Cauliflower belongs to the cruciferous vegetable family that also include cabbage, broccoli, brussel sprouts and kale. This family overall contains a remarkably high amount of phytochemicals that have been shown to display cancer-fighting properties, the glucosinolates being the most well known compounds.
They work by appearing to be able to inactivate enzymes that spark off cancer-causing agents while at the same time stimulating the activity of other enzymes that can disrupt the activation of carcinogens in the body.
To top it, cauliflower is also an excellent source of Vitamin C, Vitamin K, the B vitamins and potassium, nutrients which help combat fatigue, assists in calcium absorption, help lower blood pressure as well as play a role in proper nerve impulse conduction.
One of the mushroom Superstars, Shiitake, offers a meaty flavor and texture when quick-sautéed and added to stir-fries, soups and warm salads. They have been used as therapeutic medicine in China for thousands of years. It’s active compound lentinan has been shown to boost the immune system. Shiitakes are a rich source of selenium (which promotes the body’s own production of anti-oxidants and has been shown to help restore the tumor-suppressor p53 gene that initiates cell death), iron and Vitamin C.
And finally let’s not forget the hardy leek, related to onions and garlic and thus part of the cancer-fighting food group known as the Allium family. Leeks are also high in Vitamin B6, C and folic acid, nutrients which help to boost immunity, balance hormones by playing a role in estrogen conversion and help address adrenal fatigue.
Cauli-Rice with sautéed Shiitake Mushrooms and Leeks
Serves 4 as a side dish
INGREDIENTS
- ½ large head of cauliflower, grated either with a box grater or food processor – I use my hand-held grater, quicker clean up J
- 1 small tub of Shiitake Mushrooms, sliced fine
- 1 large leek, sliced fine
Spices:
- 4-5 shakes with Gomasio Sesame-Salt-Herb Blend
- 2-3 swirls with black pepper mill
- 2 tablespoons coconut oil
INSTRUCTIONS
Prep the veggies as stated above.
- Melt 1 tablespoon coconut oil in a medium-sized skillet, add the mushrooms and stir-fry about 5 minutes on low-medium heat. Set aside.
- Using the same skillet, melt the other tablespoon coconut oil, stir-fry the leek for about 3 minutes, then add the shredded cauliflower and the spices and stir-fry for about 5 minutes. Add the mushrooms back in and stir-fry for another 2 minutes.
- Can be served hot, warm or even cold.
References:
The Encyclopedia of Healing Foods by Michael Murray, ND
The Definitive Guide to Cancer – In Integrative Approach to Prevention, Treatment and Healing, third edition by Lise N. Alschuler, ND, FABNO and Karolyn A. Gazella
Guo CH, HSIA S, HSUING DY, Chen PC “Supplementation with Selenium yeast on the pro-oxidant-antioxidant activities and anti-tumor effects in breast tumor xenograft-bearing mice”, J Nutr. Biochem 2015 Dec; 26(12):1568-79
Martin L, Smith, Lancia Jody K, Mercer Timothy I, IP, C “Selenium Compounds Regulate p53 by Common and Distinctive Mechanisms” Anticancer Research (2004) 24:1401-1408
