Brassica Vegetables - Fertility superfoods to eat everyday

September 13 2020

Fertility Superfoods

Fertility Superfoods

The Brassica family of vegetables is key for fertility and some of the most potent detoxifying foods around. A genus of plants in the mustard family also known as cruciferous vegetables (those naturally containing sulfur – more on that in a bit).

These vegetables are hormone balancing superfoods and detox superfoods. A good source of soluble fiber, they contain important fertility nutrients including folate and Vitamin C. Most significantly, they are a great source of sulfur which is a very important mineral necessary for detoxification. Sulfur is needed to produce glutathione, our body’s main antioxidant that is produced by our liver. If you are deficient in sulfur, your liver will have a harder time producing glutathione and removing toxins from your body.

Cleansing your body can result in :
Better mental clarity and focus
An increase in energy
More youthful and glowing skin
Better bowel movements/ better digestion

Eating a sulfur-rich diet is not only important as a natural detoxifying agent, it also helps regulate hormones, supporting and preparing your reproductive system for conception.

The Brassica species and varieties include Broccoli, cauliflower, Romanesco, cabbage, choy sum/Bok choy, kale, Brussels sprouts, rutabaga, turnip.  Broccoli is obviously the most well-known brassica vegetable, but rest assured there are plenty of other ways to reap the benefits of this family of vegetables, for those of you who do not prefer broccoli.  Bok Choy is a refreshing sulfur-containing vegetable that makes a wonderful side dish and takes on flavor nicely.

The following recipe comes from The Art of Simple Food II - Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters. We love the way bok choy takes on flavor - the garlic and ginger are circulatory stimulants that uplift this simple vegetable dish.




1 bunch of bok choy
2 teaspoons olive, coconut, or other vegetable oil 4 garlic cloves, smashed
2 slices ginger, peeled and smashed
A splash of soy sauce or fish sauce

Remove and blemished outer leaves from the bok choy.
If small, leave plants whole; larger ones can be halved or quartered, or sliced. Wash well and drain.
Heat a wok or heavy-bottomed skillet over medium-high heat. When hot add oil, garlic cloves, and ginger.
Cook until the garlic just starts to color and then add the greens. Cook until tender, stirring and tossing. Season with salt and soy or fish sauce.