Broccoli has certainly earned its reputation as a superfood.  It’s packed with fiber, and contains iron, potassium, calcium, selenium and magnesium, as well as vitamins A, C, E, K and a good array of B-vitamins including folic acid. Why is it that some people just don’t like broccoli? Could it be the way it’s usually prepared? Boiled to death…leaving them soft, mushy and flavorless.  Let’s explore ways to add zing to this oh so healthful veggie!

Roasted Broccoli with Lemon and Almonds

1 lb Broccoli florets
2 tbsp extra virgin olive oil
1 tbsp grated lemon zest
1 tbsp lemon juice
1 tbsp raw almonds, roughly chopped

Preheat oven to 400 F, line baking sheet with parchment paper
In a large bowl toss broccoli florets with olive oil, salt and pepper
On parchment paper bake till tender inside and crispy on outside (about 20 min).
Transfer to a bowl and toss with lemon juice, lemon zest, almonds and a little sea salt

Sauteed Broccoli with Garlic, Cumin and Lime

1 lb broccoli florets
2 tbsp extra virgin olive oil
3 garlic cloves – thinly sliced
1/2 tsp cumin seeds
1 tbsp lime juice
Salt to taste
Optional: shredded mint leaves or chili flakes

Blanch florets for about 90 seconds in salted boiling water. Drain and rinse with cold water to stop from further cooking. Dry well. In saute pan, heat olive oil and add garlic and cumin seeds. Fry till golden brown and remove the garlic. Add broccoli to pan and season with salt and chili flakes, stir all together and transfer to bowl. Add the garlic back and mix all together with lime juice, and mint.

Simply Steamed Broccoli

1 lb broccoli florets
1 tbsp extra virgin olive oil
Squeeze of lemon juice

Simply Steam your broccoli until tender and drizzle with extra virgin olive oil, lemon, salt and pepper. Simple and delicious 🙂

Don’t throw away your left over broccoli!
There are wonderful ways to re-use it, in a soup or as a salad!

Broccoli Soup

Left over broccoli (sauteed, steamed or roasted)
Vegetable or chicken stock
Salt and pepper to taste
Sour cream/lemon zest/soft goat cheese
Drizzle extra virgin olive oil

Put broccoli and stock in blender and mix till smooth soup consistency. Pour in pan and heat up. Season with salt/pepper.Top with a dollop of sour cream and lemon zest or some soft goat cheese, and drizzle with extra virgin olive oil.

So easy! 

Cold Broccoli Salad

Use any of your left over sauteed, roasted or steamed Broccoli. Combine with any salad fixings of your choice like shredded carrots, apple chunks,  tomatoes, cukes, boiled egg and grilled chicken strips for protein. Add some chopped up nuts and dress with your favorite dressing. This can be a delicious meal salad for lunch.

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