Broccoli — the wonder food

Among the dogs and runners of Central Park, I sit, surrounded by the city’s condensed version of what we have so much of in the Northwest Corner: woods.

As the summer sun radiates off the bushy green trees, they seem like monuments to the great vegetable they so much resemble in the hot, stagnant summer air.

 Broccoli, like the solitude and peacefulness of woods and the clean air the oaks and evergreens provide, is extraordinarily good for your health and your heart (and soul).

Among other things, broccoli is rich in vitamins C, A and E, as well as zinc, potassium fiber, folic acid and calcium, all anti-cancer agents.

Vitamin C, in addition to helping fend off that abomination, the summer cold, also helps prevent the development of cataracts, especially in women.

Another good reason for women to dig in to broccoli is its wealth of folic acid and calcium. Folic acid increases normal tissue growth and is especially recommended for women who have recently had a child, are expecting a child or are taking birth control pills. Calcium helps prevent osteoporosis, a disease common in women.

That doesn’t mean that you men should take the opportunity when your wife’s back is turned to slip your broccoli to the dog.There are benefits for you, too.

Broccoli has a hefty portion of potassium, so for all men with high blood pressure, this vegetable may be even more helpful than Cheerios for preventing blockages or a heart attack.

And recent studies show that broccoli is linked to the prevention of hormone-related cancers, as well as stomach disorders and heart disease. It also helps promote healthy skin.

What makes broccoli the wonder drug above other green vegetables is that it does not lose or gain nutrients when cooked. Because of this, broccoli is equally nutritious raw as it is cooked, so there is no limit to the ways in which you can morph it to appeal to your individual taste buds.

As for raw broccoli, some find it hard to eat, flavorless, with an odd texture. If you are reading this article and thinking, wow this intelligent writer just described me perfectly, do not fret. Something as simple as ranch dressing can aid both the taste and texture of raw broccoli, as can the dip offered below.

If the head of the broccoli still bothers you, the stem, often thrown away or discarded as useless, can also be eaten boiled or raw and is just as nutritious as the rest of the vegetable.

 Tricolor salad

Dressing: 1 to 2 tablespoons sugar, 1/2 teaspoon salt, 3 tablespoons clear distilled vinegar, 1/2 cup vegetable or olive oil, ramen soup seasoning packet

Salad: 1/4 head white cabbage (shredded), 1/4 head purple cabbage (shredded), 1⁄2 cup slivered broccoli stems, 1 cup almonds (roasted), 3 tablespoons sesame seeds (roasted), package of ramen noodles, broken up (dry, not cooked)

Shake together the ingredients for the dressing and chill. Mix all salad ingredients in a bowl, then toss with dressing.

 
 Dill dip

2 cups mayonnaise, 2 cups sour cream, 1 tablespoon minced parsley, 3 tablespoons finely chopped onion, 3 tablespoons dried dill weed (or 2 tablespoons fresh), 2 teaspoons coarse salt

In a medium bowl, combine the mayonnaise, sour cream, parsley, onion, dill weed and salt. Mix all together, cover and refrigerate overnight.