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Broccoli

Broccoli is a dynamo in terms of nutrients. It's loaded with vitamin C and other antioxidants which aid in keeping our immune system strong, and its high iron content supports optimal energy levels. What's more, regularly eating broccoli can help to reduce the risk of cancer, cataracts, cardiovascular disease, and birth defects. It's also high in fiber which helps us to feel full without packing on the calories. The Green Thumb in Watermill has a wonderful selection of broccoli and other produce.


Festive Fall Broccoli

Ingredients
4 cups cooked broccoli florets
1/3 cup water
2 tablespoons Bragg Amino Acids or low-sodium soy sauce
2 tablespoons ginger, minced
1 tablespoon marmalade
1/4 teaspoon red pepper flakes

Method
Pour water, Braggs, sauce, ginger and red pepper flakes into a skillet. Turn heat to high and sauté for about 1 minute before stirring in the marmalade. Lower heat and stir for another minute or two before mixing in the broccoli. This dish is delicious over rice or whole grain pasta, or as a compliment to your meal.


"Cream" of Broccoli Soup

Ingredients
2 pounds broccoli with stems
1 small onion, chopped
1 small potato, scrubbed and roughly chopped
1 teaspoon garlic powder
2 cups frozen green peas
1⁄8 teaspoon freshly ground black pepper
1 lemon, juiced
1 tablespoon minced rosemary
Salt to taste

Method
Cut the broccoli into large pieces, separating the florets from the stems. Place the stems into a large pot along with the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat. Reduce the heat to medium and cook for 10 minutes. Add the broccoli florets and peas to the pot and cook for about 15 minutes or until the broccoli is very tender. Depending on the size of your blender, transfer the soup in two or three batches and blend until smooth. Return all soup to the pot and stir in the pepper, lemon juice, rosemary, and salt to taste. Bring to a boil once more before turning off heat and serving.

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