I’m trying to increase my intake of sulphurous vegetables upon the advice of Dr Terry Wahls (excellent TEDx talk here). Terry has Multiple Sclerosis and is an advocate of Paleo, but with a greater emphasis on eating lots of non-starchy vegetables – at least 9 cups per day (6+ if you’re a girl) – comprising 3 cups of leafy greens, 3 cups of sulphur-containing (kale is an excellent choice as it is both a leafy green and a sulphurous veg) and 3 cups of brightly coloureds (i.e. beets, carrots, capsicum if no nightshade issues, berries and fruit ok to sub for brightly coloured veg). All veg should be organic and locally grown (organic seasonal produce is better for you and the environment). Mark Sisson goes into further detail here as to why you should eat more sulphurous veg, which veg are sulphur rich and how to cook ’em.
This week I thought I’d kick off the Whole30 challenge and ‘Eat More Veg’ simultaneously, as they’re so highly compatible. To help with my sulphur vegie intake I’m going with cabbage and broccoli (both these brassicas are readily available to me at the moment) and as it’s the middle of summer in Melbourne, what better way to eat them, than in a nice salad.
Combine all ingredients in a bowl, mix together with your hands.
Store in an airtight container in the fridge- I find after 3 days the veg have had enough of ‘life’ and moved on to a state you don’t really want to be eating, which is why I tend to make it in small quantities. Leftover mayonnaise (if you have any) will keep for about 5 days in an air tight container in the fridge (some say it’ll last until the expiry date on the eggs but I’ve never been game to test that theory).
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