How simple is this make and it is such a great way to use these amazing veggies.
Broccoli and cauliflower are members of the cruciferous family of vegetables that includes cabbage, turnips, rutabaga, kale, bok choy, Brussels sprouts and mustard greens. The nutritional value of broccoli and cauliflower combined with its low calories make these vegetables a must have on any healthy eating plan.
There is a high level of vitamin C in broccoli. Broccoli is also packed with vitamin A, beta carotene, B vitamins especially B3 and B5, folic acid, phosphorus, potassium, iron, chromium, which is an easily absorbed form of calcium, zinc and lots of fiber. It's also loaded with carotenoids - antioxidants that are thought to help with weight loss.
Cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.
Broccoli - 1 to 2 lbs (cut up)
Cauliflower - 2 cups (cut up)
Cream of celery soup - 1 can
Salt and pepper (add to taste)
White onion - 1 (diced)
Garlic - 4 cloves (crushed)
Vegetable soup stock 1 cup
Mix the ingredients in the slow cooker, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Special Diet: High Fibre
Category: Slow Cooker!
Submitted By: OK In Health
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|Category: Vegetarian Entrees|
Description: This is an excellent fall recipe as it uses up lots of the fall harvest veggies. Caponata (Sicilian: capunata) is a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.