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About the Ingredients

• Broccoli and cauliflower have many of the same nutritional elements. These two cruciferous vegetable both contain powerful antioxidants. Both have Vitamin C, potassium and folic acid. Broccoli has the addition of Vitamin A, magnesium, pantothenic acid, iron and phosphorous, while cauliflower has the addition of vitamin B6, niacin, copper, citric acid and malic acid. They also contain  phytochemicals called sulforaphane. Sulforaphane works by detoxify the liver of unwelcome foreign intruders by triggering  phase 11 enzymes.  These enzymes then attack and remove the sulforaphane along with carcinogens.
• Garlic also contains sulforaphane and other phytochemicals such as allicin. Allicin is an antibacterial chemical that protects garlic. It is  know to help stop the formation of blood clots, and so to be heart healthy. Another phytocheical found in garlic is isothiocyanates. This is said to have anti-cancerous effects, especially against cancer of the bladder.
• Cilantro aids digestion and helps to neutralize the smell of the garlic. It contains Vitamin A, potassium, calcium, phosphorus and magnesium   
• Curry powder contains the spice turmeric and turmeric contains curcumin. Curcumin is a phytochemical that has anti-inflammatory effects as well as protecting against prostate cancer.
• Onions are known to be a medicinal food because of their diuretic, antibiotic and expectorant effects. They contain potassium, vitamin C, folic acid and vitamin B6. They also contain the phytochemicals, allicin, sulforaphane and isothiocyanates. 
• flax seeds are a great source of omega-3 fats and of soluble fiber as is canola oil . One of the 3 omega fats is called ALA or alpha-linolenic acid. ALA is thought to control irregular heart beat by reducing inflammation. Flax is said to help combine bile acids in the gut, this forces the liver to produce more acids. Since cholesterol is one of the raw materials needed to produce the bile acids, flax therefore lowers cholesterol.  Flax is also said to lower the amount of glucose absorbed into the blood, so it is recommended for diabetics. This recipe includes the daily amount of recommended ground flax seed.

Ingredients

• 1 cup broccoli,cut into small florets 
• 1 cup cauliflower; cut into small florets
• 2-3 potatoes, cut small dice  
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 onion, cut into small dice
• canola oil
• cilantro chopped
• 2 cups water, salt
• 1 tablespoon ground flax seeds    

Method

Heat a Dutch oven, add water and a pinch of salt and bring to a boil. Add the potatoes and bring back to simmer, add the cauliflower,  and cook  for 2-3 minutes, add the broccoli, return to simmer and cook until the broccoli is aldente, about 2-3 minutes. Remove from the heat and drain into a colander over a bowl, reserving the  water. 

Return the Dutch oven to the stove, add a little canola oil and bring to medium heat. Add the onion and garlic and “sweat” until translucent. Add the curry powder and cook, stirring to avoid burning. Add the vegetable water and bring to simmer. Add the flax seeds, stir and simmer until thickened. Add more flax to thicken or water/vegetable stock to thin, if necessary. Return the vegetables to the pot, add chopped cilantro, stir and serve.