Hello fabulous crew!
As promised, two kitchen demos this month. And seven new recipes to kickstart your 2026; an inflammation-slaying winter-spiked milk, cosy mulled apple juice by the fire, a wholefood take on the Dubai choccie craze, Snockers for my Snickers fanclub, and an invigorating blood orange slushie.
This week we are focusing on an ingredient that often ends up in the bin. Broccoli stalks.
I’ve been stalking (bad pun, sorry) leading researchers in the field of bone health and am happy to report that cruciferous veggies are your bones’ BFF (Best Friend Forever).
The cruciferous family contain calcium, but more importantly, lots of other good stuff to facilitate the proper utilisation of this calcium from our food. I think broccoli might just be one of the cheapest ways to better bone health and killer yoga moves.
So two fun recipes for you today, that focus on jump starting your health, your bone economy, and your wallet. Both are fantastically moreish, and will help you to inject more greens into your lives.
What else?
Broccoli contains a mighty superstar called sulforaphane. But you already know this. For those of you new to my little corner of Substack, sulforaphane is a compound that can ramp up our body’s antioxidant industry. Yes, indeedy.
Studies show that sulforaphane helps to upregulate genes that suppress nasty oxidative stress, inflammation and DNA damage, simultaneously enhancing mitochondrial function. Jeesh. And all for €3 per head! (Better still - use the stalks of your broccoli heads that were destined for the compost).
Both recipes celebrate the majesty of sulforaphane and zero waste cooking. My kids go bonkers for these, which is its own source of deliciousness in itself! Lots more details in the vid. (e.g. broccoli stalks keep for up to 3 weeks in the fridge).
Love, light and broccoli maracas,
Susan Jane
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