“Cole slaw (cold slaw) got it’s name from the Dutch ‘kool sla’ — ‘kool’ is cabbage and ’sla’ is salad — meaning simply, cabbage salad.”  John Mariani

When was the last time you enjoyed homemade coleslaw?  How soon can you make some?

His divine power has given us everything we need for life and godliness through our knowledge of him who called us by his own glory and goodness.  (2 Peter 1:3; NIV)

Perhaps you’ve heard about the wonderful benefits that cruciferous vegetables provide for us.  Or, perhaps you’re one of those who aren’t sure what constitutes a cruciferous vegetable.  Cruciferous vegetables, (also called Brassica vegetables) are nutrient dense and include vegetables such as broccoli, Brussels sprouts, cauliflower, collard greens, kale, and cabbage. 

Cruciferous vegetables are brimming with vitamins such as vitamin C and folate, along with potassium and selenium for minerals.  They also contain antioxidants, flavonoids, carotenoids, isothiocyanates, sulforaphane, and indole-3-carbinol.  Sulforaphane and indole-3-carbinol are most concentrated in cruciferous vegetables and they are both associated with reducing the risk of certain cancers in the body, as well as metabolizing toxins from smoke and lowering the risk of tobacco-related cancers.

Today’s recipe features a common cruciferous vegetable, cabbage.  Cabbage is a staple food in many cultures.  It’s also very economical.  The recipe calls for both red and green cabbage.  Red cabbage has a higher antioxidant value than green cabbage.

Many people like coleslaw but say they’ve never made it before.  It’s very easy to make, especially using a food processor.  And I’m finding there are as many variations of recipes as there are cabbage leaves in a head of cabbage!  Most recipes (mine included) are not exact with amounts and proportions.  Some folks like it sweeter and some like it sour.  Experiment with flavors.

One caveat associated with eating cruciferous vegetables raw is the fact that they are goitrogens.  Goitrogens are naturally occurring substances that can interfere with function of the thyroid gland.  These substances in cruciferous vegetables appear to reduce thyroid function by blocking thyroid peroxidase, and also by disrupting messages that are sent across the membranes of thyroid cells.  Ongoing research reveals that cooking does help to inactivate these substances.  So, it can be confusing for the health conscious consumer.  We’re told to eat more raw vegetables–yet there are certain ones that might not be best for us.  We still do enjoy coleslaw but I don’t make it as often as I have in the past.

Prayer Power
Lord, we are so thankful to You for our health and our minds.  May we work in conjunction with You to do the very best that we can in taking care of our bodies.

Link of the Day
Colorful Coleslaw

Blessings on you as you enjoy some coleslaw this week.