- Cabbage. Doing some research I found that cabbage is rich in Vitamins A, C, E, and B. It’s extracts have also shown to be able to kill certain virus’s and bacteria. (in a lab setting anyways) It boosts the immune systems ability to produce antibodies and also provides high levels of iron and sulphur. Other benefits include detoxifying the body, promoting cardiovascular health, and promotes good gastrointestinal health. (source)
- Leeks.They come from the same family as onions and garlic so they have some of the same compounds in them that can help reduce the risk of certain cancers. What I found pleasantly surprising though was that they also help stabilize blood sugar levels (so important for women with a hormone imbalance!). It’s the combination of manganese, vitamin B6, vitamin C, folate, and iron that make it particularly useful. And not only do they slow the absorption of sugars, but it also helps make sure they are properly metabolized. (source)
- Asparagus. Health benefits include heart health because of the amount of folate it contains. Folate is also very important during pregnancy for the development of the baby! A cup of asparagus contains 263 mcgs of folate that helps the baby’s nervous system form properly. It’s also a fabulous source for vitamin K as well as vitamin C. It also helps the good bacteria in our digestive system to flourish since it feeds on the carb inulin that we don’t digest, but the bacteria does. (source)
My parents always grew asparagus in our garden, but I refused to try it since it looked weird. And it still looks weird to me! But I have to get over that at some point right? So I cleaned it up, snapped off the rough ends, ans put a generous amount of olive oil, salt, and pepper on them, and roasted them in the oven for about 15 minutes. (I would have loved to try the grill, but I was in a hurry that night) I was actually pleasantly surprised at the taste and didn’t mind eating it at all. Although no one else in my family even tried it. Todd actually asked me what those green sticks were!! At least I knew what it was! I didn’t take any pictures since I had to run out before dinner was over. But I did eat it. Really.
I also tried Rachel Ray’s “Lemon-Garlic Chicken Noodle Soup”. It’s how I had both leeks and cabbage. And I really liked this soup! I think it’ll be my go to soup next winter for colds and sickness. Why? Well, with homemade broth, garlic, leeks, and cabbage, it’s a nutritional powerhouse. The one thing I did change though was I used brown rice noodles instead of regular egg noodles.
Like I said, I loved this soup and had the whole pot gone in a few days. Todd had some (he doesn’t care for chicken noodle so I wasn’t holding my breath) and said it didn’t suck and the flavor was good. It did take me a bowl or two to get over the weirdness of having cabbage in there, but once I did it was fabulous!