It’s time for the traditional Irish feast of potatoes and cabbage. For this year’s healthy table, let’s add a wee bit of greens to classic creamy potatoes and pair them with tiny, cabbage-like Brussels sprouts! The cabbage family, known as crucifers, is generally a great resource for calcium, iron, and vitamins A, C, E and K and a variety of cancer preventive glucosinates. Brussels sprouts have the best variety and combination of glucosinates in the cabbage family. Current research reveals that the tiny crucifers may also provide significant cardiovascular benefits and protection from accelerated aging. The trick to preventing Brussels sprouts and cabbage relatives from developing strong sulfurous odors is to cook them while they are fresh, over lower to medium heat, being careful not to over-cook. (more…)