Some of you didn’t like the fact you had to go to the Asian market to buy Aduki beans for last week’s recipe, the first in our Resolution Series.

If availability is your chief concern, you’ll have no reason to discriminate against broccoli, which is one of the easiest nutrient-rich foods to find in supermarkets year-round. Boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section.

According to the Johns Hopkins University School of Medicine in Baltimore, Maryland, broccoli is a potent cancer-fighting veggie. Food chemist Dr. Paul Talalay has even named his lab after “Brassica,” the genus that includes broccoli and cauliflower. Talalay and his team at the Brassica Chemoprotection Laboratory have discovered that broccoli is rich in substances called isothiocyanates – chemicals shown to stimulate the body’s production of its own cancer-fighting substances, called “phase two enzymes.” According to Talalay, these enzymes neutralize potential cancer-causing substances before they have a chance to damage the DNA of healthy cells.

If the health benefits haven’t convinced you, consider that there is a number of delicious preparations for broccoli to add a little zing to it – including this one! l

Kirk Pfeiffer is a licensed acupuncturist and herbalist in private practice on University Avenue at Richmond Street in Hillcrest. He can be reached at 619-339-9980 or online at www.uptownacupuncture.net.

Broccoli with Toasted Garlic

1 pound broccoli, washed and cut into florets

1 tablespoon olive oil

3 cloves garlic, thinly sliced

Salt and pepper

Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for five minutes.

In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about three minutes. Transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from the microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for three minutes. Sprinkle with toasted garlic, and season with salt and pepper.