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Jane Higdon, Ph.D., LPI Research Associate wrote in 2006, about "Cruciferous Vegetables and Cancer Risk." She said, "Although many organizations, including the National Cancer Institute, recommend the consumption of 5-9 servings (2 1/2-4 1/2 cups) of fruits and vegetables daily, separate recommendations for cruciferous vegetables have not been established. Much remains to be learned regarding cruciferous vegetable consumption and cancer prevention, but the results of some epidemiologic studies suggest that adults should aim for at least 5 servings (2 1/2 cups) per week of cruciferous vegetables."
That all sounds good, but in reality probably no one is going to feast on horseradish or even have a single helping of the vegetable. If you've never taken a bite of the strong vegetable, here's a word of warning. It can take your breath away, make your nose run and your eyes water. Depending up on the size of the bite, pain could also enter the equation. Horseradish is usually sprinkled on food or cut with sour cream; however, combined with more bland foods it can add a definite spark. Horseradish sauce goes well with beef as well as other cruciferous vegetables like cabbage and turnip greens. Or combine horseradish with root vegetables like beets, carrots, and parsnips for a tasty side dish.
Here are a few ways to add horseradish in your foods. Grate your horseradish (smallest grating holes) and then:
In my younger days I worked in Seattle and on my lunch break I would visit Herfy's Hamburgers. The food was okay, but what I really enjoyed was their horseradish sauce in little packets. It was diluted with some other ingredients, but it still had a little bite to it. For me it really woke up the flavor of the prepared sandwiches. Today, a whole grain toasted cheese sandwich with roast beef and horseradish sauce is almost a perfect meal. Start with whole grain bread like that baked by Roman Meal, slices of roast beef, and white cheddar . . . or go with simply cheese and tomato with the horseradish sauce. Add a broccoli salad and some freshly grated horseradish and it almost reaches gourmet status.
Horseradish isn't a whole food, but it can make whole foods really, really interesting.
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