Tag Archives | cancer

Rapini, a Love Story

For reasons that go far beyond the fact that I am currently on a serious kick, let us celebrate rapini. It is also known as broccoli rabe, and is a plant well deserving of two names, as it offers both an abundance of natural beauty and an impressive nutritional profile. You can’t eat tulips, just saying…


I think of rapini as an adult vegetable, mostly because I didn’t grow up with it, and only truly discovered it when I spent some time working in Toronto where the Italian influence is hot and heavy. I could not get enough of it and always had a big juicy bunch in my fridge, along with some good olive oil, garlic and anchovy paste in a tube for when I got home from work. (In the interest of full disclosure, I may have also folded it into some KD once or twice. I’m not proud if it, I was working with kids).

One of the things I love about this beautiful plant, is what it offers up in terms of variety. From just one vegetable, you get thin, tender stalks, hearty leaves, flavour-absorbing florets, and if you’re lucky, even some flowers. It has a bitter edge (like all good things) and some sweetness too, and needs very little encouragement to shine bright like a diamond.



Wintery Spring Salad

Spring is a funny time of year for food. We start to crave fresher flavours – salads, smoothies and more raw food, even if Mother Nature is telling us not to put away our winter clothes just yet. This salad speaks well to this awkward time of year. It is fresh yet hearty and full of raw, lush winter vegetables, allowing us to curb those spring time cravings and still eat locally.

This combination of vegetables could be thinly sliced or grated to create more of a traditional coleslaw, but I like the chunkier dice and slice, which really makes for a juicier salad (I’m looking at you cabbage!). My Mom was actually the first person I saw do it this way, no kale massage, no small slices or dices, no apologies, just bold, beautiful vegetables, embracing their voluptuous fibers. You can taste the confidence. Not pictured – a sweet bartlett pear to bring out the sweetness in the vegetables, just dice it up and toss it in with the rest.


These vegetables vary in colour and pigment, which means that we are getting a large variety of antioxidants from this salad. On top of that, we have the kale and cabbage, both being from the powerful cruciferous family, offering up their mighty I3c (Indole-3-carbinol), crushing cancer like it’s their job.


It needs to be properly dressed to come together. This dressing is tart and rich, and it compliments this salad very well. It’s creaminess comes from avocado and soaked cashews (instead of mayo/yoghurt), and it is where the fat comes from too, no need for refined oils (we are all about whole fats whenever possible). Add as much garlic as you are comfortable with, if too much raw garlic makes you feel hung-over (anyone?), just add one small clove and some extra green onions. (more…)