These forms of green vegetable come in very usefully during the
winter months. They are abundantly supplied with purifying, acid and
waste-eliminating, organic mineral salts. Most of these salts are lost
when these vegetables are cooked and served in the orthodox way.
Cabbage heart, the flower part of cauliflower and Brussels sprouts,
first washed, cleaned and cut into quarters, can be used in salads or
as an addition to mixed salads. As a general rule, it is best to eat
these vegetables in an uncooked form. Cooking, by decomposing their
sulphur mineral salts, with which they are richly endowed, makes
them smell unpleasantly. It is quite a mistake to imagine that the
vegetables, cited in the above heading, are indigestible in their raw
state since, if finely prepared by grating or by slow mastication, they
are not only digestible but markedly blood-purifying as well. A dish
of cooked cabbage or Brussels sprouts often increases indigestion and
induces, as well, sleepiness and tiredness.
Vegetable Broth.
These vegetables, with any other winter green foods, as leeks, onions,
etc., can be made into a thick broth or purée by slow stewing in an
earthenware jar in the oven. In this form they are not so cleansing
as when taken in the salad form, but still serve a useful purpose,
especially if taken the last thing at night. A little oatmeal, pot
barley or unpolished rice may be added, if relished, to the other
ingredients.