Teens: Detoxify & Fortify Your Health with Cruciferous Veggies

Your liver is a 24/7 detoxifying marvel, and eating more vegetables in the cruciferous family helps it do its job. Think veggies like arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale and turnips.

Here’s how they work. These veggies are a natural source of isothiocyanates, indoles and other phytonutrients with tongue-twister names. These plant compounds help rev up your liver’s production of enzymes that trap and remove toxins from your body. 

If you need inspiration to eat more of these liver protectors, channel your inner chef. Experiment with infused oils and vinegars, unfamiliar spices and herbs and uncommon forms of veggies like Brussels sprouts on the stalk. 

In other words, tap into your natural curiosity to find delicious ways to eat more cruciferous veggies. Here’s how.

Tap, tap, tap

Tap into your natural curiosity to add new cruciferous vegetables to your daily plate. Purple cauliflower, anyone? Then, let your creativity shine to make your dishes as delicious as possible. Here are three ways to get started:

1. Try infused oils and vinegars. From olive oil infused with garlic to balsamic vinegar infused with black cherry and beyond, there’s no shortage of fun options to try. 

2. Grow your own herbs. You’ll have fresh options to use in your recipes, and fresh herbs tend to be more flavorful than dried varieties. Basil, oregano, thyme, rosemary, parsley, dill and mint are great choices for an herb garden.

3. Cook a chef-inspired recipe. Sweet or savory, these recipes use serious food science to elevate the flavor profile, making them extra delicious.

Good habits have to start somewhere, right? So why not start by adding a cruciferous veggie to your meals at least three times this week. Your liver—and future self—will thank you.

You’ve Got This!

Lorna & Kathleen (The EatingFor Team)