Broccoli is a nutritional powerhouse. One cup contains more than 2 grams of protein, 2 grams of fiber, 288 mg of potassium, 48 mg of calcium, and 81 mg of vitamin C, plus folate, magnesium, phosphorus, beta carotene, vitamin A, lutein, and zeaxanthin.

Broccoli also contains indole-3 carbinaol, a strong antioxidant. Low-fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, vitamin A, and C) may reduce the risk of some types of cancer, a disease associated with many factors.

Broccoli is high in vitamins A and C and is a good source of dietary fiber.

Broccoli Shake

1/2 cup fresh broccoli
1 x kale leaf
1 x Swiss chard leaf
1 x celery stalk, chopped
1 x apple, chopped

Lunch: Cruciferous Salad

1 x bunch kale, stems removed, chopped
1 x leaf Swiss chard, chopped
1/2 cup broccoli, chopped
1 celery stalk, chopped
2 green onions, chopped
1 red bell pepper, stem and seeds removed, chopped
1/4 cup dried cranberries
1/4 cup olive oil
2 tablespoons balsamic

Put kale and Swiss chard into a large salad bowl. Pour olive oil over, and massage oil into the kale and Swiss chard for 1-2 minutes until limp. Add remaining hgredients and toss. Serves 4.

Dinner: Stir-Fried Veggies With Quinoa

1 x cup quinoa, cooked
1/2 cup broccoli, chopped
2 carrots, chopped medium onion, chopped
1/2 cup bok Choy leaf and stem, chopped
1 x red bell pepper, stem and seeds removed, chopped
4-6 ounces of mushrooms, any variety
2 tablespoons coconut oil
2 tablespoons balsamic vinegar
Sea salt and pepper

Cook quinoa according to package directions. In a large sauté pan, melt coconut oil. Add all vegetables and cook over medium high heat for 3-5 minutes until vegetables are slightly softened. Add vinegar and any preferred seasonings to taste. Serve immediately on top of quinoa. Serves 4.