It’s Labor Day! As you prepare to spend time with family and friends, fire up the grill and put refreshing drinks on ice, don’t be afraid to prepare delicious and healthy food that will wow your guests and deliver a kick of detox to your body.
The broccoli and radishes in our new Grilled Broccoli Salad recipe (thank you Amy Fischer, RD – @thegreenfisch) work as a team to help prepare the body for true detoxification. Broccoli florets feature the powerful phytonutrient glucoraphanin and the enzyme myrosinase, which work together to convert glucoraphanin to the potent antioxidant sulforaphane. Radishes are also rich in myrosinse.
Glucoraphanin is converted into sulforaphane via the enzyme myrosinase. This happens when we chew broccoli and break down the cells. Caution – myrosinase will be denatured when cooking. If this occurs, the conversion will take place via the body’s gut microflora, which is the same process if you are consuming glucoraphanin through a fortified food, beverage or supplement.
Try our latest broccoli recipe…on the grill this Labor Day!
1 head of broccoli
1 large red onion
2 ears corn
4 small radishes
1 tbsp. olive oil
On a clean grill, coat grill rack with olive oil. Slice broccoli horizontally into medium thick slices. Cut red onion into thick slices. Grill corn in or out of the husk directly on grill or wrap it in aluminum foil and place on edge of grill.
Brush vegetables lightly with olive oil on both sides to coat and season with salt and pepper. Place broccoli, onion and corn on heated grill and cook at medium to low temperature turning frequently to avoid burning. Cook for approximately 5-10 minutes and remove from heat. Mix vegetables together and drizzle lightly with balsamic.
Using a mandolin slice the radish over the salad and serve warm or chilled. Serves 4.