176 pages, 9.31 × 7.69 × 0.77 in
April 8, 2014
The following ISBNs are associated with this title:
ISBN - 10: 1607745712
ISBN - 13: 9781607745716
Read from the Book
Foreword When Hippocrates said “Let food be thy medicine, and medicine be thy food,” there’s little doubt in my mind that he was referring to foods drawn from the brassica family. Ounce for ounce, brassicas contain more healing properties than any other branch of food. We’re not just talking your basic building blocks of vitamins and minerals—though brassicas are full of these—but foods also rich in phytochemicals that act as anticarcinogenics (anticancer), anti-inflammatories, and promote liver detoxification. Even though these foods have been around for eons, it’s only in the last few years that science is unraveling all the goodness that brassicas have to offer. In fact, if you’re reading about brassicas here for the first time, consider yourself ahead of the curve; I recently spoke to an audience of 300 nurses, and when I asked for a show of hands of those who knew what brassicas were, maybe a dozen hands went up. Why is there so little public awareness of these superfoods? Maybe brassicas are in need of a good PR campaign, à la the dancing California Raisins; all I know is there’s plenty of raw material to work with. There are more than a dozen brassicas you’ve probably heard of, including veggies such as broccoli, cauliflower, cabbage, and Brussels sprouts. Each is a nutritional powerhouse. Broccoli warehouses vitamin K, essential in promoting bone health and reducing the impact of osteoporosis. Cauliflower is loaded, as are many brassicas, with glucosinolates that ke
Table of Contents
Brussels Sprouts and Cabbage
Collard Greens, Mustard Greens,
Broccoli Rabe, Arugula, and Cress
Bok Choy, Chinese Broccoli,
Mizuna, Napa Cabbage, and Tatsoi
Radish, Turnip, Rutabaga, Horseradish, Wasabi, and Kohlrabi
Brassicas and Your Health: Special Issues
From the Publisher
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.
The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.
Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits.
The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store.
For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.
About the Author
LAURA B. RUSSELL is the author of The Gluten-Free Asian Kitchen as well as the blog, Notes from a Gluten-Free Kitchen. Her newspaper column, "Gluten Freedom", appears monthly in the FoodDay section of the Oregonian. Laura frequently contributes articles to many local and national magazines, including Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. She is a culinary advisor to The Heart's Kitchen (theheartskitchen.com), an organization collaborating with Oregon Health and Sciences University to improve nutrition of moms-to-be and consequently benefitting the long-term health of their children.
“Cabbage family vegetables are nutritional powerhouses that are inexpensive and readily available. They are rich in phytonutrients that protect against cancer and other serious diseases. This book gives quick and simple recipes for turning brassicas into culinary delights. I recommend it highly.”
—Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and the author of True Food
“This is the book that will show you why brassicas are among your best friends in the kitchen. And when you see how gorgeous their portraits are, you’ll never look at cabbage or kale the same way again.”
—Deborah Madison, author of Vegetable Literacy
“Laura Russell’s inspired book dispels this often-maligned family of vegetables. Forget grandma’s simply boiled cabbage or overcooked cauliflower. I want to start with Charred Brussels Sprouts with Pancetta and Fig Glaze, and savor the Spanish Tortilla with Mustard Greens. What a gem of a book.”
—Diane Morgan, author of Roots
“Finally, a book that gives my favorite vegetables their due! Laura Russell shows that kale, cauliflower, broccoli, and Brussels sprouts deserve a starring role at the center of the plate. Laura’s pitch-perfect recipes—Roasted Broccolini with Winey Mushrooms, anyone?—stand to make a believer out of any cook who picks up this book.”
—Joe Yonan, author of Eat Your Vegetables