Ode to Cruciferous Vegetables

If it's all about texture, then who can hate cruciferous vegetables? I mean, who hate crunch? I hear a lot about how people loathe broccoli, cauliflower, radishes, bok choy. Poor brussel sprouts is a particular target for haters. If you don't have teeth, I get it. But most of us love something crunchy. Here are a few recipes to help self-proclaimed raw vegetable haters to come to the light side.

Chop Chop Cruciferous Slaw

Use all or some of the following:
cabbage
Red cabbage
broccoli
cauliflower
radishes
carrots
cucumbers
red and green bell peppers
celery
carrots
jicama
turnip

The trick is to chop the veggies up into very small, not quite minced, pieces, so that whomever is eating it can't distinguish the different vegetables--almost like a colesalaw. The add some or all of the following:

sunflower seeds
glazed nuts of any kind
raisins
grape tomatoes (sliced)
grapes (sliced)

Mix with your favorite coleslaw dressing. Or try Bobby Flay's recipe.

Broccoli Zucchini Hummus
(Thanks to

1 1/2 cups raw broccoli, chopped
1 1/2 cups raw zucchini, chopped
1/3 cup raw sesame tahini
2 tbsp nutritional yeast
1 tbsp organic mustard (totally optional)
1/2 tsp sea salt
1/2 tsp cumin
3 tbsp lemon juice
Freshly ground pepper

Place the veggies into your processor and process till finely chopped. Add remaining ingredients, and blend till smooth. This will mean stopping a few times to scrape If the mix is too thick add a thin stream of water or more lemon juice to thin it out.