As the festive season approaches, our plates often become a blend of indulgence and tradition. Food, after all, is so much more than nutrition—it’s a celebration, a way to connect, share, and truly savor life’s moments. However, amidst the feasting, it’s equally important to nurture our bodies with foods that sustain our resilience and prepare us for a vibrant new year.

From an Ayurvedic perspective, this time of year—dominated by cold and dry Vata energy—calls for grounding, nourishing, and warming foods to maintain balance. Incorporating seasonal produce not only aligns with Ayurvedic wisdom but also supports sustainability and health.

One food group that I wholeheartedly recommend is cruciferous vegetables. This family includes winter favorites like broccoli, Brussels sprouts, kale, cabbage, and cauliflower. These vegetables are abundant in this season, making them an eco-friendly choice, and they come packed with health-boosting properties:

• Glucosinolates for Detox: Cruciferous vegetables contain glucosinolates, powerful plant compounds that support your body’s natural detoxification processes and give your liver the care it deserves.
• Digestive Fiber: Their high fiber content promotes healthy digestion, stabilizes blood sugar levels, and keeps you fuller for longer—a great ally during the season of indulgent treats.
• Vitamin-Rich: These veggies are rich in immune-supporting Vitamin C, skin-friendly Vitamin E, and bone-nourishing Vitamin K, alongside folate for DNA repair and synthesis.

A Tip for Maximum Benefits:
To boost the phytochemical content in cruciferous vegetables, chop them and let them rest for 35–40 minutes before cooking. Avoid overcooking to preserve their nutrients—lightly steaming, sautéing, or adding them to stews are excellent preparation methods.

See the full recipe on: https://cookfromscratch.uk/2024/12/09/warm-kale-and-brussels-sprouts-salad-with-lemon-tahini-dressing/