The Bountiful Benefits Of Broccoli
Connie Gayle, a world-renowned expert, has been enhancing the beauty of residents and visitors to Hawaii for more than 40 years. The registered nurse and aesthetician moved here from Manhattan in 1971. She has used her medical training to develop specialized facial services and products that focus specifically on the powerful
Hawaiian sun, and based mostly on unique enzymatic properties of orchids and papayas.
Connie is considered a pioneer in the use of orchids for skin care, crediting her medical background for helping understand and create effective beauty products at Connie Gayle Beauty Salon in Honolulu. She says, “Orchids are known for their ability to renew and retain moisture. They are a powerful free-radical fighter and help to minimize fine lines. Papaya is a natural exfoliant and helps restore and protect the skin’s natural balance. It also can help to brighten the skin.”
We all should wear sunscreen every day to protect our skin from sun damage and premature aging. Drinking plenty of water and eating a healthy, well-balanced diet also does wonders for your skin.
Connie loves Italian food, so the following simple recipe is dedicated to her.
Olive oil and garlic are staples for Italian cooks, and the combination of both with broccoli makes a mouthwatering and healthy appetizer, or a side with your favorite pasta dish. Broccoli was mentioned in Roman writings, and the son of Emperor Tiberius was a broccoli aficionado. The Romans ate broccoli with creamy sauces, spices and herbs.
In the mid-1700s, Thomas Jefferson mentioned planting broccoli in his huge garden, and early Italian immigrants to the United States grew broccoli in their gardens in the 1800s. It was in the early 1900s that broccoli began to be well-liked in the U.S., and as its exceptional health benefits became known, its popularity increased.
Broccoli is a good source of vitamins K and C, and contains chromium, folate, fiber, pantothenic acid, B vitamins, vita-min E, vitamin A, potassium, magnesium and copper. It also contains calcium, zinc, protein, iron and selenium.
A cruciferous vegetable, it is high in antioxidants and helps to protect against cancer.
• 1 pound fresh broccoli florets
• 4 medium garlic cloves, peeled and chopped finely
• 4 tablespoons extra virgin olive oil
• salt and freshly ground black pepper, to taste
• 1 crispy baguette, sliced thin
Wash and dry florets and cut them into bite-sized pieces. Heat olive oil over medium heat and add garlic and broccoli, stirring to combine. Cook until broccoli is crisp tender and garlic turns golden in color. Remove from heat and add salt and pepper, to taste, tossing the broccoli so that it is coated with olive oil.
Enjoy with baguette slices, dipping the bread into the oil.