Delicious Ginger Num-Num Broccoli Slaw
I am starting to really love my semi-vegan way of eating! I have been experimenting with cooking with various healing herbs, and ginger has been on my plate lately. I also got this new Num-Num sauce from the health food store and wanted to try a new recipe with broccoli slaw. Broccoli contains a compound called sulfurophane which can be beneficial in the prevention of various cancers such as breast cancer and colon cancer. Even more interesting is that sulfurophane can impact NrF2-meediated phase II antioxidant genes, turning on cancer detoxification systems.
- Bag of broccoli slaw (you an use any amount you want)
- 1″ piece of fresh ginger, chopped
- 1 tsp ghee
- 1-2tbsp Num Num Sauce
- 1c chopped onion
In a saucepan, slightly sautee the broccoli slaw and onions with the ghee and ginger until you reach your desired texture. Add in Num-Num sauce. Enjoy with topped avocados or olives and a side of anti-oxidant blueberries
Benefits of ingredients:
Ginger-it is a rhizome plant that has been used in medicine for 4700 years! IT is a potent antioxidant and anti-inflammatory agent which can improve CVD, indigestion, immune system, respiratory function, and bacterial infections. “The Journal of Microbiology and Antimicrobials published a study in 2011 that tested just how effective ginger is in enhancing immune function. Comparing the ability of ginger to kill Staphylococcus aureus and Streptococcus pyogenes with conventional antibiotics, Nigerian researchers discovered that the natural solution won every time!” (Axe, n.d.)
Broccoli-Broccoli is high in fiber, amino acids like tryptophan (Seratonin precursor) and vit A, thiamine, riboflavin, niacin, pantothenic acid, B6, folate (B9), vit C, Vit E, Vit B1 and Vit K. Also calcium, Mg, zinc, sodium, potassium, chromium, selenium, manganese, phosphorus and choline. Broccoli contains phenolic compounds that are important for your health. It has anti-inflammatory, anti-aging, anti-diabetic properties and it can aid in digestion.
Ghee-Ghee is truly delicious in vegetables and gives it a buttery taste without the inflammation. It is packed with fat soluble vitamins (E, K) and are highly absorbing in a leaky gut. It is free of lactose, casein, contains conjugated linolenic acid (CLA) and is loaded with butyrate, which is a short chain fatty acid that plays a role in gut health. ome studies have suggested that it may help support healthy insulin levels, fight off inflammation, and provide relief for individuals suffering from conditions like Crohn’s disease and ulcerative colitis (Axe, n.d.). This important fatty acid is made when you eat fiber, so eating ghee with vegetables seems like a dazzling duo. It is food for your microbiome and may help fight inflammation
Num Num sauce-“Num Num Sauce is a specialty craft condiment that originated in the backwoods of the deep south as a family hidden country secret. Today it’s still produced in small batches and contains just as much love as it did in the early 1940’s. But this time around, it’s a heathier version because it’s low in sodium, fat free, gluten free, soy free and preservative free”.
Onions-Onions are loaded health benefits such as vitamin C, B6, iron, folate and potassium. The manganese content in onions provides cold and flu relief with its anti-inflammatory abilities. It also contains allium and allyl disulphide, that convert to allicin when the bulb is cut or crushed due to enzyme activation. Studies show that these compounds have cancer and diabetes-fighting properties, while decreasing blood vessel stiffness by releasing nitric oxide. This can reduce blood pressure, inhibit platelet formation and help decrease markers of cardiovascular disease. Onions are also an excellent source of flavonoids and phytochemicals. One in particular is quercetin, which is an antioxidant that may be linked to preventing cancer.