Kraft Heinz, a food manufacturing giant, will remove all artificial dyes from its brands in 2027. This comes in response to Secretary Robert F. Kennedy Jr.’s scrutiny on synthetic dyes. It was only a couple months ago that U.S. Health officials urged food manufacturers to phase out petroleum-based artificial colors in the nation’s food supply. Now, it seems that food makers are moving in the right direction. 

Kraft Heinz is the maker of Heinz ketchup, Kraft Mac & Cheese, Jell-O, Capri-Sun, and other brands. Kraft Heinz made a recent claim that almost 90% of its U.S. products are currently free of food, drug, and cosmetic colors. Pedro Navio, Kraft Heinz’s North America president, stated, “The vast majority of our products use natural or no colors, and we’ve been on a journey to reduce our use of (artificial) colors across the remainder of our portfolio.” The products that still contain dyes will be removed by the end of 2027. It should be noted that the company removed artificial colors from Kraft Mac & Cheese in 2016.

A Step In The Right Direction

The call for the removal of artificial dyes from food products is not recent news. Many studies have cited that these dyes can cause neurobehavioral problems, such as hyperactivity and attention issues, in some children. The Food and Drug Administration (FDA) has maintained that the approved list of dyes are safe and that the total evidence indicates that most children have no adverse effects after consuming foods that contain them. 

Currently, the FDA allows 36 food color additives, including eight synthetic dyes. In January of this year, the agency announced that Red No. 3 would be banned in food by 2027 because it caused cancer in laboratory tests. Red No. 3 is common in foods such as cakes, candies, and even some medications. 

The unfortunate reality is that artificial dyes are widely used in U.S. foods. Europe and Canada require synthetic colors to carry warning labels, so they mostly use natural substitutes. California and West Virginia, however, have already passed laws that restrict the use of artificial colors in foods. And U.S. food manufacturers are already reformulating their foods. Instead of synthetic dyes, food makers can use natural hues made from algae, beets, and crushed insects and pigments from radishes, red cabbage, and purple sweet potatoes. 

More Companies Will Follow Suit

After Kraft Heinz’s announcement, General Mills soon followed suit. General Mills makes cereals such as Cinnamon Toast Crunch, Trix, Cheerios, and other brands like Pillsbury, Yoplait, and Nature Valley. It announced that it planned to remove certified colors from all of its U.S. cereals and K-12 foods by summer 2026, and out of all products by 2027. General Mills also issued a statement saying that 85% of its retail products do not contain these artificial colors. 

The transition to use healthier alternatives to synthetic food dyes is partially to retain customers. According to Kraft Heinz, both Lunchables and Capri-Sun have fallen out of favor with customers who want healthier food options. The company’s sales dropped 6.4% last quarter. Just last month, the company claimed to be evaluating strategic changes and potential transactions. Lastly, Kraft Heinz recently sold off Planters and its U.S. cheese business in order to simplify its business. Analysts believe that that announcement is a signal that the company may unload other brands or seek to merge with a rival. 

SHARE:

The post Kraft Heinz To Stop Using Artificial Dyes In 2027 appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

It’s possible to find pesticide residue on a wide variety of conventionally grown produce items. Spinach, kale, grapes, peaches, and non-organic strawberries all have traces of pesticide, according to a new study. These fruits and vegetables, in addition to others, have made the “Dirty Dozen” list from the Environmental Working Group’s (EWG) 2025 Shopper’s Guide to Pesticides in Produce. 

The EWG is a health advocacy organization that annually produces this report, and has done so for more than two decades. It analyzes government food safety data, comparing samples of non-organic (conventionally grown) produce items. This year, 96% of the samples of the 12 non-organic fruits and vegetables contained detectable levels of 203 different types of pesticides. Each sample of all of these “Dirty Dozen” produce items, except cherries, contained more than 50 different pesticides. 

2025 “Dirty Dozen” List

The 2025 guide assessed fruits and vegetables based on four criteria: 

• Average number of different pesticides on a single sample
• Percentage of samples with at least one pesticide
• Average total concentration of pesticides found on a single sample
• Overall toxicity of pesticides on a crop

This year, black berries and potatoes joined the list, while tomatoes and winter squash fell off the list from last year. The EWG’s 2025 “Dirty Dozen” produces items (ranked from highest to lowest amount of pesticides) is as follows:

• Spinach
• Strawberries
• Kale, collards, and mustard greens
• Grapes
• Peaches
• Cherries
• Nectarines
• Pears
• Apples
• Blackberries
• Blueberries
• Potatoes

On the basis of pesticide concentration and toxicity, these produce items topped the list:

• Green beans
• Spinach
• Bell and hot peppers
• Kale, collard, and mustard greens

2025 “Clean Fifteen” List

In addition to the “Dirty Dozen” list, the EWG puts together a list of nonorganic produce items that have little or no pesticides detected in lab tests. The “Clean Fifteen” foods are ranked from highest to lowest:

• Pineapple
• Sweet corn
• Avocados
• Papaya
• Onions
• Frozen sweet peas
• Asparagus
• Cabbage
• Watermelon
• Cauliflower
• Bananas
• Mangos
• Carrots
• Mushrooms
• Kiwi

Sweet potatoes dropped off the list this year, while cauliflower and bananas are new to the list. 

Continue To Eat Fruits And Vegetables

Fruits and vegetables contain beneficial vitamins, minerals, and compounds that benefit your overall health. The EWG encourages people to focus on enjoying a wide variety of fruits and vegetables, even if they are non-organic. Decades of nutrition studies that verify the importance of a diet rich in fruits and vegetables. Consuming a variety of produce items can improve physical and mental health, prevent certain diseases, and increase longevity. 

Most of the studies confirming these proven benefits of consuming fruits and vegetables did not specifically focus on organic or non-organic growing methods. The focus was purely on conventionally grown produce and the consumption of it. If you want to minimize the risk of pesticide residue on your produce, though, the National Pesticide Information Center encourages the following:

• Thoroughly wash all produce, even organic produce, including the ones you are going to peel.
• Scrub firm fruits and vegetables like melons and potatoes. There are fruit and vegetable brushes made for cleaning these produce items.
• Eat a variety of fruits and vegetables to minimize the risk of increased exposure to a single pesticide. 
• Wash produce items under running water instead of soaking or dunking them.
• Dry produce items with a clean cloth or paper towels.
• Remove and discard the outer leaves of leafy vegetables, such as lettuce, cabbage, and Brussels sprouts.
• Peel fruits and vegetables when you can.

SHARE:

The post Berries And Potatoes Make 2025’s Dirty Dozen List appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

It’s never a bad idea to eat your vegetables, especially if they are of the cruciferous variety. This large family of nutrient-dense vegetables is known for their crunchy, slightly bitter nature. Broccoli is probably the most famous cruciferous family member, but the rest of the veggies in the family are well-regarded for their health benefits. 

What Are Cruciferous Vegetables?

Belonging to the genus Brassica, cruciferous vegetables get their name from their four-petaled flowers, which resemble a crucifix, or cross. Their rich colors indicate that they are chock-full of nutrients. Researchers note that the deeper the color of a fruit or vegetable, the more nutrient-dense it is. For example, spinach has a richer nutritional profile than iceberg lettuce. The list of notable cruciferous vegetables includes:

• Broccoli
• Kale
• Turnips
• Cauliflower
• Arugula
• Brussels sprouts
• Chard
• Cabbage
• Bok choy
• Watercress
• Collard greens
• Horseradish 
• Kohlrabi
• Mustard greens

Health Benefits

Thanks to their unique combination of essential nutrients and unique plant compounds, cruciferous vegetables offer a range of health benefits. Most of them contain sulforaphane and indole-3-carbinol (I3C), both of which have been extensively studied for their health properties. For example, those compounds may help reduce the risk of chronic diseases and support cellular health, among other benefits. Continue reading to learn how cruciferous vegetables benefit your overall health. 

They Provide Lots Of Folate

Vitamin B9, or folate, is an essential nutrient required for the formation of red blood cells and DNA. It is especially important for pregnant people, as it can help reduce the risk of birth defects. That is why you commonly see its synthetic form (folic acid) in prenatal vitamins. Because folate moves through your system at a quick rate, health experts encourage you to consume it regularly. Ideally, adults and children over the age of four should consume 400 micrograms (mcg) of folate per day. Broccoli, turnip greens, and Brussels sprouts are especially rich in this nutrient. 

They May Benefit Gut Health

Research shows that only 9% of women and 5% of men consume the recommended daily intake (RDI) of fiber. Incorporating more cruciferous vegetables into your diet may help you meet your daily needs. Cruciferous veggies contain both soluble and insoluble fiber, both of which feed the beneficial bacteria that inhabit the gut. In doing so, you increase diversity in the gut microbiome, which may enhance digestive function and immune function. 

They May Reduce Cancer Risk

Sulforaphane is a compound that benefits the body in numerous ways, one of which is playing a role in cancer protection. How does it do that? Well, it works to inhibit the growth of cancer cells. I3C is another compound found in cruciferous vegetables that has been shown to activate tumor suppressor genes, which may help prevent tumor growth. Additionally, a number of studies suggest that the glucosinolates in cruciferous vegetables may reduce the risk of breast, pancreatic, lung, bladder, colon, and prostate cancers. These veggies may also help to counteract cancer-causing nitrosamines and polycyclic aromatic hydrocarbons, which are found in barbecued, charred, or cured fish or meats. 

They May Boost Brain Health

Pass the broccoli, the Brussels, the cabbage, kale, and more if you want to stay mentally sharp as you age. Research shows that cruciferous vegetables contain valuable compounds including I3C and diindolylmethane, which offer antioxidant and anti-inflammatory properties that may protect the brain. Most cruciferous vegetables also contain vitamin E, vitamin K, and beta-carotene, all of which fight free radicals and oxidative stress, which may contribute to cognitive decline. Vitamin E safeguards your cells, including brain cells, which may help delay brain aging. Vitamin K has been shown to boost memory, while beta-carotene may slow cognitive decline. 

They May Improve Heart Health

According to several studies, eating more cruciferous vegetables may lower your risk of death from heart disease. Researchers note that the heart-protective effects may come from the isothiocyanate compounds that reduce oxidative stress and inflammation. The sulforaphane in cruciferous vegetables has demonstrated an ability to reduce LDL or “bad” cholesterol. A small study that included nine participants found that supplementing with sulforaphane led to a 12% reduction in LDL cholesterol after just six weeks, and a 24% reduction after 12 weeks.

SHARE:

The post How Do Cruciferous Vegetables Benefit Your Health? appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

With the price of eggs these days, you may not even be thinking about buying some to dye for Easter. Well, we hope that isn’t the case because having a basket full of colorful Easter eggs is a fun arts and crafts activity for the whole family. Easter doesn’t have to be another holiday that promotes overindulgence! You can eliminate a good portion of sugary treats, food dyes, and artificial ingredients this year. 

Why Are Eggs Associated With Easter?

Quite frankly, you may be wondering what eggs have to do with Easter in the first place. No, bunnies do not lay eggs, nor do they deliver them to secret places in your house. Throughout history, people have given each other eggs at spring festivals to celebrate the start of the new season. An egg represents new life and rebirth, and the theory is that this ancient custom made its way into Easter celebrations.

During medieval times, for example, one could not eat eggs during Lent, the 40-day period before Easter. On Easter Sunday, indulging in an egg was a true treat! That was especially true for people who could not afford to buy meat. Historians note that eggs were given to the church on Good Friday as offerings. It was only in the late 1200s that eggs were decorated with colors and gold leaf and given to Edward I’s household. 

Are Naturally-Dyed Eggs Too Extreme?

Eggs, aside from the higher cost this Easter, are not the issue we are concerned with. We take issue with giving children an unlimited supply of plastic eggs filled with candy. Giving kids copious amounts of junk food at Easter and other holidays sets an unhealthy precedent. They do not need to associate holidays with unhealthy foods. There are better ways to develop healthier habits for life!

An occasional indulgence is perfectly fine, and you should not deprive yourself, or the little ones, of those treats. The point we are trying to make is that kids may receive these indulgences a little too often. From birthdays and Valentine’s Day to Easter, Halloween, and beyond, there are plenty of opportunities for kids to indulge in sweets. Celebration does not always have to equate to unhealthy, overly sweet treats. 

How To Dye Easter Eggs Without Synthetic Colors

The color tablets that people use to dye easter eggs contain harmful dyes, which may negatively affect certain children. In fact, the Food and Drug Administration (FDA) recently banned certain red food dyes, but synthetic colors are still permitted in food. Nobody eats the colorful shells of Easter eggs, but egg shells are permeable. With food sensitivities on the rise, it’s worth considering natural dyes for coloring eggs. 

DIY Natural Egg Dye Tutorial

Equipment:

• Large pot (for boiling eggs)
• Small pot with lid (one for each color you use)
• Strainer
• Paper towels (or old rags)

Materials:

• 1 cup red onion skins
• 1 cup yellow onion skins
• 2 cups purple cabbage
• 2 cups spinach
• 2 cups blueberries
• 1/4 cup turmeric
• 2 cups beets, chopped
• 2 cups grape juice
• 2 tablespoons vinegar (per color used)
• White eggs

Instructions:

• For each color you decide to use, you will need one to two cups of plant material for every two cups of water. Use two cups for a deeper, more vibrant color. Because turmeric is dried, you will only need 1/4 cup of water to make the yellow turmeric dye. 
• Add one to two cups of one fruit or vegetable of choice, along with two cups of water, to a saucepan and bring to a boil. Reduce the heat and simmer with the lid on for 20-30 minutes.
• You can add the raw eggs and vinegar with simmering fruit/vegetable, but make sure that you reduce the simmer time to 15 minutes, or else you will overcook the eggs. 
• Let the liquid cool to room temperature before straining the fruit/vegetable. Make sure to compost the fruit or vegetable to reduce food waste, but squeeze as much liquid out of the plants as possible before doing so. 
• If you boil the eggs with the dye liquid, remove the eggs from the liquid once cooled. 
• Place un-dyed hard boiled eggs into the natural dye liquid and add two tablespoons of vinegar. Allow them to soak for several hours or overnight in the fridge. 
• Remove eggs from the dye liquid after soaking and pat dry. Rub the shell with a small amount of oil to make them shiny.

SHARE:

The post How To Dye Easter Eggs Naturally  appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

If you are familiar with the content we post, then you know we laugh at the idea of a salad being a simple side dish. We direct the spotlight on the salad, allowing it to take center stage as the main course. You just need to pack it with plenty of cruciferous and colorful vegetables, heart-healthy nuts, savory beans, avocados, berries, and, most importantly, an incredible dressing. 

Make It Colorful

In order to make the perfect salad, you want to include as many nutrient-dense, filling ingredients as possible. If you can make it as colorful as possible, that is a bonus. The reason you want to include colorful foods, such as blueberries, purple cabbage, carrots, tomatoes, or bell peppers, is to diversify your antioxidant intake. This relates back to the concept of “eating the rainbow.” Eating this way not only ensures that you eat a wide range of fruits and vegetables, but also that you eat as many vitamins, minerals, and phytonutrients as possible. Continue reading to learn about other tips to make a great post-holiday detox salad. 

Start With The Greens

Greens will form the base of your salad, but you don’t have to be traditional with your choice of leaves. Some people enjoy crispy romaine, while others prefer the diversity of spring mixed greens. Kale makes for an excellent salad base, so long as you remove the thick stems and chop it finely. Arugula is a great choice if you water a peppery base, and shredded Brussels sprouts or cabbage work well as bases for slaws. The point is that green vegetables are some of the healthiest foods on the planet! Some people abide by the phrase, “The more you eat green, the more you get lean.”

Don’t Be Afraid Of Onions

Onions, garlic, and other members of the allium family, exhibit unique flavor profiles. They have a strong bite, but a lot of health benefits come with that intensity. For example, onions exhibit impressive anti-cancer, anti-inflammatory, and antioxidant properties because of their sulfide compounds. The same compounds that make your eyes tear up benefit your health! If you need to tame the intensity of onions, soak them in a little sea salt and lemon/lime juice. You can also crush up fresh garlic to incorporate into your salad dressing. Fun fact: crushing the garlic actually releases the health properties!

Bring Legumes To The Party

Legumes are naturally rich in fiber and protein, two things that help fill you up. When you add them to salads, they add a starchy creaminess that is very hard to replicate. In fact, you keep aiming for black beans, kidney beans, or garbanzo beans bite after bite! Most beans are naturally rich in soluble and insoluble fiber, in addition to resistant starch. Plus, several studies found that they exhibit anti-diabetic and anti-inflammatory properties. 

Dress For Success

Before you dig into your big bowl of greens, colorful vegetables and fruits, onions, and legumes, you need a proper dressing. You can go with a simple vinaigrette using olive oil, your favorite vinegar, and sea salt and pepper, or you can blend several ingredients into a dressing. If you prefer creamy dressings, consider blending avocado, cilantro, olive oil, lime juice, cumin, and salt and pepper. Once your dressing is ready to go, drizzle it over your salad, toss to coat all the ingredients, and serve. When ready to eat, you can top with some almonds, walnuts, cashews, or other nuts and seeds of your choice. 

We regularly publish salad recipes on our website. If you need inspiration, you can click here to view all of our salad recipes. It’s a useful resource that can help you if you’re ever in a pinch.

SHARE:

The post How To Make The Perfect Post-Holiday Detox Salad appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

This could be the prettiest salad/slaw you make throughout the winter. It is very crunchy, crisp, refreshing, and slightly tangy. Filled with purple cabbage, carrots, pears, and pomegranates, there is no shortage of nutrients in this slaw. Plus, the vitamin C-rich citrus vinaigrette keeps you coming back bite after bite. If you love a dish that has texture and different levels of flavor, this is the slaw that will satisfy your taste buds. All other slaws will bow to this one!

A slaw is very versatile because you can enjoy it as an entree salad, side dish, or put it on sandwiches. Because of the sweet and slightly tart flavors, this slaw complements numerous entrees and sandwich toppings. As a quick note, the sandwiches are only for people who are not cleansing! This slaw may be cleanse-approved, but a sandwich is not. That said, you could roll up this slaw in a collard leaf to make a raw vegan wrap. Use one of our many nut meat mixtures or nut cheeses in the wraps for for added sustenance.

The slaw is as tasty as it is beautiful. The sweetness of the pear goes great with the tart and juicy pomegranate arils and slightly bitter purple cabbage. The citrus vinaigrette takes it to another level, though. In the words of Guy Fieri, “You could put that on a flip flop!” It’s so good that you could drink it! Save the dressing recipe because you may want to use it on other salads in the future. And as a last piece of advice, you can let the slaw sit in the dressing for an hour or two before serving so that the ingredients can soak up that citrus flavor.

SHARE:

The post Crunchy Winter Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Cranberries are not only reserved for cranberry sauce on Thanksgiving. You can impart the sweet-tart cranberry flavor into myriad recipes! From snacks and appetizers to entrees, desserts, and more, cranberries find their way into unique fall and winter favorites. Since they are only available for a short while, get your hands on them to make some of the recipes in this article.

Cranberries primarily consist of carbs and fiber, but they are also 90% water. They are some of the best sources of antioxidants, which work to fight free radicals. The most common health benefit associated with cranberries is the fact that they may help prevent urinary tract infections (UTIs). A-type proanthocyanidins prevent the binding of E. coli in the bladder, a common first step in getting an infection. If you usually develop UTIs, you may want to incorporate fresh cranberries, or fresh cranberry juice, into your diet. This is an excellent proactive approach to living a healthier lifestyle. 

The same A-type proanthocyanidins, which only exist in cranberries, that reduce the risk of UTIs also reduce bad bacteria in the gut. More research is necessary, but preliminary research shows that cranberries promote optimal digestive health. Lastly, and then we will provide you with the recipes, the certain antioxidant compounds in cranberries may exhibit anti-cancer properties. Needless to say, cranberries are superfoods that deserve a featured spot in your diet. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Cranberry Orange Vitamin C Smoothie

Not only is this a tangy, refreshing, and tasty creation, but it also packs a healthy dose of vitamin C, antioxidants, and other minerals.

Click here to make the recipe.

Cranberry Pistachio Energy Bites

These quick and easy-to-make energy bites are packed with great flavor and a ton of nutrients. The best part is you don’t have to bake them!

Click here to make the recipe.

Healthy Homemade Cranberry Sauce

This cranberry sauce is free of refined sugars and uses fresh cranberries! It’s citrusy, rich, vibrant and incredibly delicious.

Click here to make the recipe.

Spicy Cranberry Hummus

What are you making for your holiday meal? If you need a seasonal appetizer to start the meal off right, this cranberry hummus is the ticket!

Click here to make the recipe.

Red Cabbage And Carrot Cranberry Slaw

Delicious and easy to make, this red cabbage and carrot slaw contains dried cranberries, walnuts, and shredded apples.

Click here to make the recipe.

Cranberry, Apple, And Brussels Sprout Salad

A shaved Brussels sprout salad made with dried cranberries, apple, walnuts, and pomegranate salad embraces the best fall produce items.

Click here to make the recipe.

Kale Salad With Almonds, Cranberries, And Apples

Boost your nutrient intake by enjoying this raw vegan kale salad that’s perfectly balanced with apples, cranberries, and a tart vinaigrette.

Click here to make the recipe.

Butternut Squash And Cranberry Quinoa Salad

This salad combines some of fall’s tastiest flavors in one healthy bowl. The balsamic vinaigrette really elevates the butternut squash.

Click here to make the recipe.

SHARE:

The post 9 Cranberry Recipes To Make During Fall appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Allow us to introduce you to the ultimate summer sidekick: the amazingly zesty, summer salad dressing Is this refreshing concoction just like a cool breeze on a hot day? We can’t say that for sure, but we can say that your taste buds will not be disappointed with the flavor.

This salad dressing is a harmonious blend of sweet and tangy coconut aminos and bright basil and green onion, with a subtle garlicky kick. It’s like a zesty, summery party of flavors in every bite! Because the dressing has so many assertive ingredients, it can handle greens like kale, chard, red or green cabbage, and romaine. Additionally, adding fruit to the salad can bring a lovely sweetness that complements the acidic nature of the dressing.

This dressing even works for post-cleanse recipes, such as a marinade for grilled veggies, portobello burgers, or tempeh or tofu. You don’t need a lot of salt because the coconut aminos add a rich, savory flavor, while the herbs bring a burst of freshness. This recipe is yet another reason why you should not settle for a bland, boring salad dressing. Have a love affair with flavor this summer and give this dressing a shot!

SHARE:

The post Summer Salad Dressing appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Allow us to introduce you to a game-changing slaw recipe: the lemon tahini cabbage slaw. Unlike traditional coleslaw recipes, this slaw is not smothered in a mayonnaise-rich dressing. Instead, a luxurious, creamy tahini dressing that has lovely zest from the lemon coats the cabbage, carrots, and green onions. Although we encourage you to cut up the cabbage and carrots yourself, you can use a bag of coleslaw mix. Just make sure that it doesn’t contain candied nuts or sugary dried fruit, and that you don’t use dressing if it comes with a packet.

This creamy, tangy, and crunchy slaw is loaded with nutrients that’ll make you feel like a health superstar. Both cabbage and lemon are excellent sources of vitamin C and antioxidants. Cabbage also provides vitamin K and fiber, which is prebiotic fiber that encourages the growth of healthy gut bacteria. Tahini also works to feed the good bacteria in the gut to help it run smoothly. Additionally, tahini is a great source of healthy fats, protein, and calcium. 

It’s nice to have a recipe in your arsenal that you can make in a pinch. You know that the flavors will hit and impress your taste buds every time because let’s be real: nobody wants to eat poor-tasting salad. And if you truly enjoy a classically creamy slaw, this recipe meets you halfway. The tahini provides a lovely creaminess to the dressing, which exhibits bright notes that complement the slaw ingredients. This truly has a depth of flavor that you don’t normally get from a slaw!

SHARE:

The post Lemon Tahini Cabbage Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Did you ever think to combine cauliflower and broccoli to make a unique salad? Nobody wants to eat large florets of raw cauliflower or broccoli, which is why this salad is as far from that as possible. Think of this salad as more of a raw rice bowl because it calls for riced cauliflower and broccoli. Simply pulse together the raw cauliflower and broccoli florets in a food processor to rice them up! After that, you can begin making this powerhouse salad.

Cruciferous vegetables like broccoli and cauliflower contain sulforaphane, an antioxidant compound that may reduce the ability of cancerous cells to multiply. In doing so, sulforaphane may help slow the growth of tumors, or at least reduce their ability to spread. Because sulforaphane is extremely bioavailable, you do not need to combine other nutrients with it for optimal absorption. Simply eat cruciferous vegetables to provide your body with this antioxidant compound.

Besides the impressive nutritional profile, this salad provides lots of life and color. Although we only have a certain number of ingredients in this salad, you can add more if you want to. Great additional ingredients include red cabbage, carrots, collard leaves, and radishes. The ingredients we’ve chosen work well with an Asian-inspired dressing, so we hope you enjoy it. Let us know if you like it, or if you made it your own, in the comments below.

SHARE:

The post Cauliflower Powerhouse Salad appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.