FUTURE OF FOOD

This is a great documentary to watch on the 'FUTURE OF FOOD'. Please check it out, get empowered, spread the word. Time for change, lets control the future of our food.

http://www.thefutureoffood.com/onlinevideo.html

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WHATS IN SEASON-JULY

Celery
Cauliflower
Fennel
Garlic
Ginger
Spinach
Kale
Leeks
olives
potato
Pumpkin
Silverbeet
Swede
Sweet potato
Mandarin
Kiwi Fruit

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CAULIFLOWER

A member of the cruciferous family, composed of underdeveloped flower buds attached to the central stalk. Cauliflower is a great source of a sulfur containing compounds; study by Hu et al (2006) confirmed that vegetables from the cruciferous family, containing Sulforaphane trigger the liver to produce enzymes that detoxify cancer causing chemicals. This is amazing and for this reason it's so important to eat CAULIFLOWER, KALE , CABBAGE and BROCCOLI ORGANIC!!!!!

Hu R, Khor TO, Shen G, Jeong WS, Hebbar V, Chen C, Xu C, Reddy B, Chada K, Kong AN. Cancer chemoprevention of intestinal polyposis in ApcMin/+ mice by sulforaphane, a natural product derived from cruciferous vegetable. Carcinogenesis. 2006 May 4; [Epub ahead of print. 2006. PMID:16675473.

CAULIFLOWER PUREE

1 small head (1kg) ORGANIC white cauliflower, trimmed, cut into small florets
30g ORGANIC butter, softened
1/3 cup finely-grated pecorino-romano cheese

Bring a large saucepan of water to the boil over high heat. Add cauliflower. Cook for 15 to 20 minutes or until cauliflower is very tender. Drain and return to saucepan.
Add butter and mash until almost smooth. Stir in cheese. Season with salt and cracked black pepper. Serve.

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