Elfin Recite

Think you’re eating healthy? Canadian scientists recently compared the cancer-protective properties of 33 vegetables and found that the most powerful tumor fighters—brussels sprouts, leeks, beets, and kale—are often among the ones least likely to land on your plate. If you find these winter vegetables hard to swallow, use our tips to unlock their flavor potential.

1. Brussels sprouts
Remove the outer layer of leaves, trim the stems, and toss with olive Oil and sea salt. Place them on a baking sheet and roast at 425′F until they’re nicely browned.
2. Leeks
Many restaurants offer potato-leek soup in the winter, but you can also finely slice leeks and add them to omelets, salads, and rice.
3. Beets
Wrap one or two beets in foil and bake them in a 350’F oven for an hour or until they’re cooked through. Then cut them into cubes to toss into a salad of greens and crumbled goat cheese. Add a drizzle of walnut oil
4. Kale
To temper kale’s bitter taste; gently sauté it with olive oil, balsamic vinegar, chopped garlic, and pine nuts.

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