Let’s just start with Broccoli, The Sulforaphane found in broccoli is a natural plant compound (specifically, an isothiocyanate) is why this recipe so suited to it. Once it is chopped or chewed, it activates an enzyme called myrosinase. This converts a compound called glucoraphanin into sulforaphane. This compound is found in cruciferous vegetables, broccoli being one of them, but also brussels sprouts, kale, cabbage and rocket, Think of it like a chemical switch being flipped when the veggie is broken open.

So not only does it help protect against cancers and reduces inflammation and oxidative stress. But in every 100 grams cooked, it has just under 70% of the daily requirement for vitamin C and 100% of the daily requirement for vitamin K1. So add that with monounsaturated fats from Avocado Oil, which build a healthier heart and then high protein in Parmesan - this is a no-brainer. But you could also switch it out with any of the cruciferous vegetables mentioned.