Ick! Yuck! Eww!

- Kelle Walsh

We can put a man on the moon... But tofu still tastes like the last thing on earth you’d want to eat. It stinks that some foods with chub-melting powers also happen to be jiggly, slimy and smelly. “A lot of people have one bad experience with a food and reject it for life,” says nutritionist Jessica Cording. But the right prep and a few smart tips can turn even the ickiest eats into delicious ones. With our tweaks, you’ll not only clean your plate, you may even want seconds.

Gross! That Stench! OFFENDER: CAULIFLOWER For just 113 itty-bitty kilojoules per cup, this cruciferous veg sure can clear a room with its sulfurous (i.e. rotten egg) stank. Thing is, it’s loaded with fibre, which helps keep you fuller for longer and produces a by-product called acetate that can send a “stop eating!” message to the brain. Steaming it until just tender or blanching and shocking (briefly boiling before plunging it into freezing water) won’t allow as many malodorous molecules to escape, says Cording. OTHER DOOZIES: BRUSSELS SPROUTS: Roasting on a very high heat with olive oil and salt can quell the smell. RED CABBAGE: