A member of the lily family, the edible part of this ultimate "luxury" vegetable is actually the young underground sprout or shoot. But asparagus’s high-brow reputation isn’t just culinary, it is high-class in its nutritional attributes, as well. The National Cancer Institute has noted that asparagus is the food highest in glutathione—a powerful detoxifying enzyme, produced by the liver. … [Read more...]


Alfalfa Sprouts

Alfalfa sprouts are a member of the pea family. Almost any seed that is endowed with the potential for the next generation of life is "sproutable". When a seed is sprouted, much of the stored nutrients burst into the sprout, making it a wealth of health-giving substances. Estimated Glycemic Load=0 Antioxidant Score (ORAC)=1,510 … [Read more...]



Artichokes are a European staple with more than 40 varieties in existence. The delicate and delicious vegetable is actually an unopened flower bud from a thistle-like plant called Cynara scolymus. The vegetable flowers are picked and eaten before they turn into a “real” flower and consists of three parts. The overlapping outer leaves are tough and inedible at the tip, but fleshy and tender at … [Read more...]

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