Detox with Green Cabbage

DETOX! Come January 1st, so many of us will jump on the ‘detox’ wagon #amiright?!

Nothing wrong with a conscious and intentional detox but our bodies are engaged in detoxifIcation ALL THE TIME via our liver, kidneys, bowels, sweat glands, DNA repair mechanisms etc etc. If we supported those innate, always working detox processes routinely, we wouldn’t need the big Jan 1 overhaul.

One of my fav plant-based foods to incorporate on the regular for detoxification are cruciferous veggies like broccoli, broccoli sprouts, cauliflower, cabbage, radish, mustard greens etc etc. These veggies contain a class of compounds called isothiocyanates the best known of which is glucoraphananin / sulforaphane in broccoli sprouts (and to a lesser extent mature broccoli) that is a potent activator of these innate detox pathways. If you can’t get your hands on broccoli sprouts which would be the best source of sulforaphane, enjoy other crucifers like this cooked cabbage and pair it with raw crucifers like mustard seed powder to augment sulforaphane production. Your gut microbiome can also supply the enzyme myrosinase required for sulforaphane production so whatever you do, mustard powder or not, keep enjoying those cruciferous veggies in all shapes and forms. Mama nature to the rescue as always.

RECIPE

Ingredients

• 1/2 tsp cumin seeds
• a pinch of nigella seeds (optional)
• 2 dried chilis (also optional)
• 1.5 tbsp avocado oil
• 3 minced garlic cloves
• 1/2 tsp minced ginger
• 1 tsp turmeric
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 thinly sliced green cabbage
• pinches of salt and pepper
• Toppings: ground raw mustard seed powder and fresh cilantro

Method

Add cumin seeds, nigella seeds and chilis to avocado oil on medium high heat until they sizzle, about 45 seconds.

Add garlic cloves and ginger and cook for a minute.

Add turmeric, ground cumin and ground coriander. Sauté for a minute.

Add green cabbage, pinches of salt and pepper and sauté to coat with the spices and oil.

Add a splash of water and cook covered on a low flame for 10-15 minutes until softened to your liking.

Adjust salt to taste, top with ground raw mustard seed powder (to enhance the bioavailability of the beneficial anti-oxidants in cabbage) and fresh cilantro and enjoy!