There is some good news in the fight against breast cancer! Sulforaphane, a compound found in broccoli, may help in the treatment and prevention of breast cancer by targeting cancer stem cells which fuel the growth of tumors, according to a new study from researchers at the University of Michigan Comprehensive Cancer Center.

Sulforaphane was tested in both mice and cell cultures. It both targeted and killed the cancer stem cells and prevented new tumors from growing.

While researchers said that the concentrations of sulforaphane used in the study were higher than what can be achieved by eating broccoli or broccoli sprouts, other studies have found that eating broccoli can have a protective effect against cancer. In fact, one study from the Institute of Food Research in the U.K., found that only four extra servings of broccoli per week could protect men from prostate cancer, the equivalent of about 10 spears per week.

Compounds in broccoli can cause hundreds of beneficial changes in your genes, activating some genes that fight cancer, and switching off other genes that aid in tumor growth.

So try to incorporate a little more broccoli into your weekly diet with a recipe to stimulate your taste buds. This rich and delicious broccoli dish made with "broccoli pesto" has an intense taste that can be made spicy or mild, as you prefer.

Double Broccoli Quinoa

Ingredients

3 cups cooked quinoa
5 cups chopped broccoli
3 cloves garlic
2⁄3 cup sliced almonds (toasted)
1⁄3 cup grated parmesan cheese
2 pinches salt
2 tablespoons lemon juice
1⁄4 cup olive oil
1⁄4 cup heavy cream

Instructions

1. Bring 3/4 cup water to a boil in a large pot. Add a pinch of salt.
2. Stir in broccoli, cover and cook for 1 minute. Transfer to a strainer to drain.
3. For the broccoli pesto, use a food processor to puree 2 cups broccoli, garlic cloves, 1/2 cup almonds, parmesan, salt, and lemon juice. Pulse while adding olive oil and cream until smooth.
4. Toss cooked quinoa with remaining broccoli and 1/2 the broccoli pesto. Taste and add pesto, salt, and additional lemon juice to taste.

Place on serving platter and add additional toppings as desired.

Optional toppings: sliced basil, fire oil, avocado pieces, crumbled feta or goat cheese.

To make fire oil: heat 1/2 cup olive oil in a saucepan until hot but not smoking. Turn off the heat and add 1.5 teaspoons crushed red pepper flakes and stir. Allow to cool before using.