Broccoli Salad ...p31

Broccoli has suffered long enough from a maligned reputation, thanks in part to President George Herbert Walker Bush who banned it from service on Air Force One way back in 1990.  In my attempt to bring honor back to this misunderstood veggie, I googled "broccoli" for some reasons why it should be on your dinner plate this week.

I was shocked to find out all I did.

DETOXIFIES  Nutritionally, broccoli is like that threefold cord not easily broken mentioned in the Bible - Eccl. 4:12, in its job of detoxifying our bodies.  According to WHFoods,

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants.

IMPROVES USE OF VITAMIN D  Most people over age 50 find the need to supplement their Vitamin D intake.  Well, please eat your broccoli then because broccoli just loves to assist in the metabolic balance of Vitamin D with Vitamins K and A that it contains in abundance.  

ACTS AS ANTI-INFLAMMATORY  A flavonoid (Kaempferol) in broccoli has anti-inflammatory qualities.

LOWERS CHOLESTEROL  Broccoli, when lightly steamed, binds with the bile acids in your digestive tract to excrete cholesterol.

FIGHTS CANCER  But please don't cook your broccoli to mush because that destroys sulforaphane - an extremely potent cancer-fighting agent and immune system booster.  ScienceDaily.com

1 1/2 cups served 2-3 times a week is the minimum recommended serving, but to get the most out of its cancer-fighting properties, 2 cups 4-5 times per week is optimum.

Statistics however show that the average American eats 4 1/2 pounds per year.  Is that enough?

If one pound of chopped broccoli = 4 1/2 cups,
 or  1 lb:4.5 cups,   then
    52 lbs:234 cups (1.5 cups x 3 svgs. x 52 weeks) recommended servings

If my math is right, we are sorely deficient in our broccoli intake, to the tune of 47.5 lbs short per year.

NATURAL SUNSCREEN  Broccoli doesn't have to be served as "trees".  Popular now are the broccoli sprouts - added to your sandwich or salad just like alfalfa or bean sprouts.  The latest bad news to bounce around is that our sunscreen lotions that we slather on routinely are suspected of causing the very skin cancer it is designed to protect against.  Well, eat those broccoli sprouts - they contain an extract that boosts your natural ability to defend yourself against UV rays.  That extract is the same sulforaphane mentioned above and when rubbed on skin is proving to substantially protect it from UV rays without the carcinogenic effects!

And broccoli doesn't have to be boring.  Use it as the basis for salads, soups, a side dish, casserole, dessert (yes, dessert!), or drinks....

If you're not quite that adventurous that you'd make a dessert or drink using broccoli, try this salad recipe.  Loaded with healthy additions like raisins and cheese, it satisfies with a nice crunch and just a touch of sweetness. It's also very pretty in a clear salad dish.

Hardy Appetit!

Demers Crêpes ...p107

I haven't cooked a crêpe since living in Canada 30 years ago, and I cooked them on the bottom (yes, the bottom) of my then brand new frying pan which I still use almost daily - though this morning I didn't attempt to use the bottom due to 30 years of burner etchings!  In fact, while I type, I remember I poured the crêpe batter onto a plate and dipped the bottom of the pan into the batter to just coat it - that's how I got them super thin.  Now I'm going to have to try this recipe again just to attempt that technique again!

If you've never tried cooking up crêpes - try.  They are wonderful - whatever is wrapped in them is enhanced by, not overwhelmed by, the delicate flavor of the french version of a tortilla.  This morning to celebrate America's birthday, we wrapped our crêpes around real whipped cream flavored with ginger (thanks, Jenn!), then topped with a medley of blueberries and raspberries - RED, WHITE & BLUE - and a thin stream of chocolate.  Let's just say they started our day with flavor fireworks!  Superb.

Lift, tilt and twirl the pan slowly to coat the bottom of your pan.  Remember to keep it thin.

Not every one turns out;  just keep a handy stockpile to nibble on while cooking.

Below is an excerpt from the cookbook:

M&M enjoy these for brunch on special occasions.  This is from Marc's Grandmother Therese Gratton-Sebek's tried and true recipe from Laval, Quebec.  Crêpes can be topped to suit individual tastes using pre-chopped fruits, cheeses, syrup, etc.  Be as creative as your tastebuds will allow!  We Demers like to smother our with a Lindt milk chocolate bar pre-melted in a bowl in the microwave, strawberries, blueberries, whipped cream and syrup (believe it or not we are actually very health conscious people!)  Since only one can be cooked at a time, we keep a 'stack' warming in the oven while the others are being cooked in the frying pan so that we can eat simultaneously.

Hardy Appetit! and GOD BLESS AMERICA, land that I love.