Cool! I never knew all that stuff! LOL!

I agree with Addy! Cool! I never new all that info either! Makes me feel good about all the Kale and Collards I eat every day!

Good to know. I've been eating a lot of raw cabbage salads recently. Finely shreaded and dressed with a tiny amount of oil, and a sprinkling of salt, or sometimes just with a little lime juice. 

I love these reminders! Cruciferous vegetables are oh so important, and I try to eat them as often as possible.  This is my favorite recipe that has some cruceriferous ingredients listed above: Massaged Kale Salad with Radishes, Granny Apples and Radishes.   It's incredibly tasty! 

Im happy about this because I have like 4-5 sevings of these veggies a day!Especially dark kale and cabbage !! I really enjoy the superhero recipes in your book Alicia..However I must say... I eat like 3-4 servings of fruit every single day!!i love fruit too much!!! :P , especially now the berries ( I live in Montreal Quebec) And i believe we have the BEST blueberries in the world!!!! Yummmmm... I love fresh produce, it makes me so happy!

Great post!! Tanya :-)

I recently enjoyed some cauliflower steaks...courtesy of the recipe in The Kind Diet...so simple and so delicious!  I swear roasted cauliflower tastes like candy!  I also love making caulipots - see Isa Chandra Moskowitz's book "Appetite for Reduction" - it's basically mashed potatoes with cauliflower thrown in and mashed too.  Yummy!

One of my favorite ways to get my broccoli and bok choy (and any others you want to throw in) is show here on my blog, as a quinoa stir fry with tofu.   

http://www.vocalvegan.com/2010/12/quinoa-stir-fry-with-vegetables-and-tofu/

We eat this all the time!  I can't get enough quinoa!

Sharon

I'm so glad you had Dr. Fuhrman do a guest post!  I have almost all of his books and refer back to them all the time.  Thanks for more great info!

--Emily Sweet  http://www.onesweetvegan.com

I eat lots of kale!  I love to dry-saute it to crisp it up, drizzle it with truffle oil, and sprinkle on some salt.  I also eat some of the micro greens of thes vegetables (broccoli, for example).  Do the microgreens contain the same nutrition as their more matured counterparts?  I'm allergic to most veggies and I find that I'm less allergic to the microgreens:-/ 

I am new to the Kind Diet, i am flirting, my favorites are broccoli, kale.

I like to Stir fry broccoli with an Asian flare
Kale- i make awesome salads with lots of greens and veggies and top with balsamic vinegar for the dressing

I always try to include broccoli, kale, collards, or cauliflower for that reason.

Just did a post about Kale actually.....

http://elizabethskindcafe.com/recipes/snack/item/321-kale-chips

My favorite is kale because I can cook it up by itself or toss it with pasta, eat it raw in a salad, or throw it raw into a peanut butter sandwich (I know it sounds weird, but try it!). I also love brussels sprouts but only buy them when they're in season and inexpensive.

http://veganonashoestring.blogspot.com 

He's on MPT out here right now

Why do we need to limit our fruit intake to only one piece per day?  How does it "weaken the blood"?  THat sounds a little phoney to me.  Our ancestors lived off fruits primarily before cooking became so ubiquitous in society!  I've also read about so many raw vegan athletes who swear by fruits and tennis players can be seen scarffing down multiple bananas between rounds!

I love them any way I can get them :-)

I love them raw, steamed, and roasted.  Here is my recipe for roasted cruciferous veggies:

http://veggiegrettie.com/2011/03/05/roasted-broccoli-an-cauliflower/ 

Gretchen

I make a different green smoothie each morning with kale and collards and fruits using a 2HP blender (VitaMix).  This is free of dairy or any other animal based foods or refined ingredients. My health and feeling of well being has been superb since I began to eat a whole plant based diet.

Dr. Joel Fuhrman is one of my trusted sources of health information. His advice is consistent with Professor T. Colin Campbell, Dr. Caldwell Esselstyn, Jr., Dr. Dean Ornish, Dr. John McDougall, Dr. Neal Barnard, and many other independent nutrition researchers going back over a century. The book "Forks Over Knives" provides a rich source of other independent researchers who reached the same conclusions.