Broccoli: Although not the favorite of many kids, broccoli is one of the healthiest foods you can find. It is a member of the cabbage family and is rich in isothiocyanates, sulforaphanes and indoles, which are big words for powerful cancer fighters. It is chock full of nutrition, and on top of it all is good for your eyes. All parts of the broccoli are good for you, including the stems and leaves. Even the sprouts are touted as alarmingly healthy. So it's probably time to get over your aversion and bite the broccoli.

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Three-Cheese Fondue with Tomato Onion Chutney

prep time: 10
cook time: 3


  • 1/2 pound Gruyere, grated coarse (about 2 1/2 cups)
  • 1/2 pound Emmenthal, grated coarse (about 2 1/2 cups)
  • 1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups)
  • 2 tablespoons cornstarch
  • 1 garlic clove, halved
  • 1 cup dry white wine
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Calvados
  • 1/3 cup tomato onion chutney
  • Accompaniments:
  • soft breadsticks with fennel seed
  • assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
  • cooked tortellini or tortelloni


In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.