Griffin's Studios
Vegetable of the Month:

Cauliflower

The milk, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets.
Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk.
Health Benefits
Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens. Studies have long suggested a connection between these vegetables and resistance to cancer. However, only in the past decade have we begun to understand how these compounds work.
 These types of vegetables also have a value in detoxification of the body. A study of Chinese women in Singapore, a city in which air pollution levels are often high putting stress on the detoxification capacity of residents' lungs, found that in non-smokers, eating cruciferous vegetables lowered risk of lung cancer by 30%. In smokers, regular cruciferous vegetable consumption reduced lung cancer risk an amazing 69%!
How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day! (1 serving = 1 cup)
To get the most benefit from your cruciferous vegetables like cauliflower, be sure to choose organically grown varieties (their phytonutrient levels are higher than conventionally grown), and steam lightly (this method of cooking has been shown to not only retain the most phytonutrients but to maximize their availability).  
History
Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be.
The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C.
It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. The United States, France, Italy, India and China are countries that produce significant amounts of cauliflower.
How to Select and Store
When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear.
Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.
Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down.
If you purchase pre-cut cauliflower florets, consume them within one or two days as they will lose their freshness after that. Since cooking causes cauliflower to spoil quicker, consume it within two to three days of placing in the refrigerator after cooking.

 

Griffins Studios
Fruit of the Month:

Kiwi

Kiwi fruit is packed with vitamin C (more than an equivalent amount of orange), antioxidant, enzymes and fiber. It is also an excellent source of vitamin A and E, phosphorus, magnesium, potassium and copper. A recent study found that those eating the most citrus and kiwi fruit (5 to 7 servings per week) have shown that kiwi fruit is effective against respiratory-related diseases such as wheezing, shortness of breath and coughing.  This is attributed to the fact that the kiwi fruit contains a variety of flavoniods and carotenoids (a type of phytonutrients) that protect human cells from oxidation and damaged. These phytonutrients have demonstrated an excellent role in protecting the DNA. In fact, as an excellent source of vitamin C, kiwi fruit is helpful in reducing osteoarthritis, rheumatoid arthritis, heart disease, stroke, cancer, asthma; preventing colon cancer, atherosclerosis, and diabetic heart disease; promoting healthier immune system and strengthening the body.