Fusilli with Rapini and Roasted Garlic

Rapini / Broccoli RabeWhat is rapini? Also known as broccoli rabe, rapini belongs to the cruciferous, or cabbage, vegetable family and is highly nutritious as well as delicious. It is a cousin to other ‘super-veggies’ that include broccoli, cauliflower, cabbage, bok choy, arugula, kale, and mustard seeds and is a great source of fiber, minerals, and vitamins. Being rich in disease-fighting phytochemicals, particularly sulforaphane, these healthy greens have potential anti-cancer properties.

‘Rapini’ is actually a culinary term for the edible leaves, stems, and shoots of cruciferous crops. So you can eat every bit of this plant! This vegetable has thick tender stems, flower buds, and mild peppery leaves. Rapini can have a bitter edge to it which gives it it’s characteristic flavor. The bitterness, however, may vary bunch to bunch and in season, but is toned down when cooked. A long-standing favorite in Italian cuisine, rapini pairs well with pasta and polenta.

Here’s a simple 5-ingredient recipe that makes an easy one-pot entrée or side dish:    Continue reading “Fusilli with Rapini and Roasted Garlic”

Raw Vegetables – Are They Healthier?

[TV segment #0002   Producer: Karen Owoc

 

With the advent of the raw food culture, is it healthier to eat your vegetables raw rather than cooked?  Take a look…
Expanded transcript… I’m often asked if it’s healthier to eat vegetables raw.  Some people think cooking destroys valuable enzymes, vitamins and minerals.  But cooking has a purpose. It breaks down the insoluble fiber which softens the vegetables so they’re edible.  And as it turns out, raw vegetables are not always healthier than cooked.  Here’s why….   Continue reading “Raw Vegetables – Are They Healthier?”