From OHC

August 10, 2016

Recipe for Broccoli Salad with Apples and CranberriesBroccoli contains some extraordinary compounds that have been shown to trigger apoptosis in cancer cells, neutralize carcinogenic substances, help prevent benign tumors from turning into malignant tumors, fight DNA damage, and help prevent the spread of cancer from one organ to another.

The cancer-fighting potential of raw broccoli — which this recipe calls for — appears to be particularly high: according to one study, cooking may destroy as much as 90 percent of sulforaphane, the key anti-cancer substance in broccoli.

Besides broccoli, this salad boasts a number of other anti-cancer foods, including cranberries (high in ellagic acid), sunflower seeds (packed with antioxidants such as vitamin E and selenium), and apples and red onions (excellent dietary sources of quercetin).

This low-GI broccoli salad featuring apples and cranberries is low in calories and low in fat, but loaded with a wide range of nutrients.

Ingredients

  • 4 cups fresh broccoli florets
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 3 organic apples
  • 1/4 cup red onion, chopped
  • 1 cup plain, low-fat yogurt with probiotic bacteria
  • 2 tbsp dijon-style mustard
  • 1/4 cup honey

Directions

  • Combine broccoli florets, dried cranberries, sunflower seeds, chopped apples, and chopped onion in a large serving bowl. Blend yogurt, mustard, and honey in a small bowl.
  • Add dressing to the salad and toss. Chill before serving.