The advantages of eating good healthy meals is that you offer your body with the nourishment it needs to function efficiently. This eliminates much stress, stops food cravings and prevents disease.
The typical western diet is around 50% processed meals and 40% animal protein. The ingestion of animal protein alters the protein, making it difficult to digest, assimilate and eliminate. Animal protein doesn’t contain a huge variety of complex nutrients.
That leaves just 10%, or even less, of real food. It is impossible for your body to function well when only 10% is nutrient rich food.
Not only is it hopeless, it ensures you remain hungry all the time, increasing the chance of snacking. leads to fat gain.
Cruciferous vegetables are one of the most complete foods there are. They are in the brassicaceae family of plants and contain root vegetables, leafy greens and flowers. The typical ones are broccoli, kale, cabbage, cauliflower, brussel sprouts, arugula, watercress, horseradish, collards, turnip greens, kohlrabi, radishes, daikon, chinese cabbage, bok choy, chard, rapini, wasabi and rutabaga.
They are full of fiber, macro minerals, trace elements, vitamins, protein and omega 3, phytochemicals and antioxidants.
The family are especially healthy. The cruciferous vegetables all have a somewhat spicy or sour aroma and/or flavour. This comes from the sulphur containing chemical, sulphaphane.
Sulphaphane is famous to:
Shield cellular enzyme activity
induce cancer cell imbalance
targets cancer stem cells
heals the blood/brain barrier
reduces chronic inflammation
It’s interesting that these are the favourite vegetables for fermenting, which enhances the healing abilities of the vegetable.
The benefits of a regular source of these vegetables comprise:

eliminating heavy metals
neutralising harmful chemicals

This is reassuring in our current age of high toxicity, poisons, chemicals and environmental degradation.
The very best way to eat good healthy food is to eat it fresh, and when potential raw. Growing your own vegetables can ensure the freshest source.
Eating it raw can be a challenge. Often it is an acquired taste. But here is one recipe that may tickle your taste buds.
Combine freshly squeezed orange and lemon juice. Allow finely chopped kale to marinade in this overnight.
Healthy, delicious!