Broccoli

Roast Cauliflower & Broccoli Salad

Ok, so if you have not ventured to the land of roasted cauliflower or broccoli yet you have not lived. Steamed schmeamed. Roasting is the way of the future, doesn’t take much longer than steaming it, and tastes ah-mazing. This is about to change your life. Seriously. 

Cruciferous veggies are a powerhouse of nutrition, are loaded with vitamins & fibre and are an excellent food to help support our bodies detoxification pathways. 

1/2 cauliflower, roughly chopped

1/2 broccoli, roughly chopped

1 sweet potato, cubed

2 tbs butter/ghee/coconut oil

1/4 cup chopped parsley

2 tbs hemp seeds (optional), I use THIS BRAND

Dressing-

1 tsp Dijon mustard

1/4 cup apple cider vinegar or lemon juice

1/2 cup olive oil

Salt and pepper 

Preheat your oven to 200C. Line a large baking tray with baking paper. Whack the sweet potato on and add half the butter and pop it in the oven for 20mins. Pull it out, add the cauliflower & broccoli plus the rest of the butter (let’s be honest, I probably added double that amount of butter because I bloody love butter but you do whatever spins your tyres) and pop it back in the oven for about another 20mins until all the veggies are cooked. You might want to pull it out after 5-10 mins and give it a good mix around so the butter gets to spread its love. Set aside to cool while you make your dressing. For the dressing, get a small jar or container with an airtight lid. Add all the dressing ingredients & shake the bejesus out of it until it is all combined. Add the roasted veggies to a big bowl, sprinkle over the parsley, drizzle with the dressing and toss well. Finally sprinkle over the hemp seeds and serve it up. 

Broccoli & Basil Soup

Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. Broccoli has fantastic anti-inflammatory and anti-oxidant effects in our bodies, it is low carbohydrate and helps support a healthy digestive system. Basil has been shown to have some great antibacterial properties. This soup is very low in carbohydrates, high in fibre and a great source of nutrients.

1 onion, diced
3 cloves garlic, crushed
500g broccoli, chopped
500g cauliflower, chopped
Bunch basil, including stems
1.5L Chicken Bone Broth (use veggie stock if you are vegan or vegetarian)
1 avocado, chopped
Salt & pepper to taste

Pop everything except the basil and avocado in your slow cooker or a big pot and let it simmer for a few hours until the veggies are nice and soft. Add the basil and avocado and blitz with a stick mixer or food processor until smooth. You are ready to eat! It is pretty delicious with a nice big dollop of natural yoghurt 🙂

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Broccoli Pesto

This was inspired by a few recipes I have seen like this lately. The one from Green Kitchen Stories looked delicious so I thought I’d jump on board and make my own version.

Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. Broccoli has fantastic anti-inflammatory and anti-oxidant effects in our bodies, it is low carbohydrate and helps support a healthy digestive system.

1 large broccoli head
1/4 cup fresh basil leaves
Juice 1 lemon
1 cup walnuts (you can use other nuts or sunflower seeds if you like, I lightly toasted mine 1st)
2 cloves garlic
1/2 cup flaxseed oil or olive oil
1 handful rocket
1 long red chilli (deseeded if you don’t want it too hot)
2 tbsp green tea or water
salt & pepper

Place everything but nuts in a food processor and whizz until smooth, add more green tea or oil to achieve the consistency you want. Now add the nuts and pulse until they are chopped to the chunkiness you like. I serve this tossed through salad or steamed veggies, tossed though pasta or rice noodles and with some grilled chicken, fish or beef.

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Butternut & Broccoli Salad with Sumac Dressing

It is cold and raining today and a warm salad was exactly what I needed. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. What the hell is Tahini I hear you ask….? It is ground sesame seeds and comes in hulled or unhulled varieties. I’m neither here nor there really when choosing hulled v’s not, the hull has some additional nutrients V’s unhulled but whatever you can find will be fine, just make sure it’s not full of preservatives.

1/2 lge butternut squash or pumpkin- cut into chunks
2 red onions- cut into wedges
1 head broccoli- cut into chunks
3 tbs tahini
Juice 1/2 lemon
1 small garlic clove- crushed
1 tbs sumac
1/4 cup continental parsley- chopped
1 tbs olive oil
3-4 tbs water (add more if it’s not runny enough)

Preheat oven to 200C. On a baking paper lined tray place pumpkin chunks, season with cracked pepper and drizzle with about a tablespoon of macadamia /olive oil, toss to coat then bake for about 30 mins. On a separate lined tray place onion & broccoli and bake for about 20 mins. Once theses are cooked, remove from oven to cool. In a bowl add tahini, lemon juice, olive oil, sumac and garlic and mix well, gradually add watts until it reaches the consistency you like. In a big bowl, add pumpkin, broccoli, onion, parsley, pour the dressing over and toss gently to coat. You could also top with some toasted pinenuts or flaked almonds. We had ours with some SAGE CHICKEN

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Roasted Cauliflower, Zucchini & Salmon Salad

Today I was looking to “spice up” the standard salmon fillet. Salmon is always one of our weekly meals and as it is so delicious and healthy on its own I usually just grill or BBQ it, today I decided that was a bit pedestrian and got experimental…. Luckily this tastes delicious too and I did not have an epic fail and ruin a perfectly good piece of salmon. The roasted veggies are a great way to include some more vegetables in your day and are all low carbohydrate options, the salmon is so full of great fats to keep our skin, hair and bodies firing on all cylinders. Big shout out to Omega Fats, loving your work. On a side note- some roasted sweet potato would be pretty fab in there too.

I liked this so much, I made it two days in a row. Day 1 I didn’t add broccoli but I think it adds a certain awesomeness. Day 2 I also served it on a bed of rocket, you could use baby spinach, or forget it all together, no skin off my nose.

2 salmon fillets
1 head cauliflower- roasted (pop on a baking paper lined tray, sprinkle with water and roast for about 30mins @ 180C)
1 head broccoli- roasted as above
1 cup zucchini chunks, roasted
1 red onion, roasted
Handful fresh dill, chopped finely
1/2 tsp garlic powder
1/2 tsp onion powder
1 tin coconut milk (find one that has only coconut and water as the ingredients! I like the Ayam brand)
Pinch salt & pepper (optional)

In a bowl place roasted zucchini, cauliflower, broccoli and onion. Grill salmon fillets until they are cooked to your liking and set aside. In the same pan, add the coconut milk, garlic & onion powder and bring to a simmer, add dill and simmer for about 3 minutes. Pour sauce over veggies and toss to coat. Flake salmon into chunks and gently stir though veggie mix. You are ready to eat. Fast, simple, minimal fuss. Go!

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Raw Broccoli Salad

This salad is super quick and easy, very fresh, very clean and full of goodness. Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients.

1/2 fennel bulb, roughly chopped
1 carrot, roughly chopped
1 small head broccoli, roughly chopped
1 apple, roughly chopped
2 cm square fresh ginger, peeled and grated on microplane
Juice 1/2 lemon

In your food processor, pulse all the ingredients together until they are blitzed to the chunkiness you like. I tossed mine with some Creamy Cauliflower Sauce once I’d finished blitzing it. Some natural yoghurt with fresh dill would be a great dressing too.

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Broccoli and Cauliflower Soup

Winter is just around the corner and that doesn’t need to mean heavy, stodgy food. Soups are the perfect way to pack a nutritious punch in your day.

Cauliflower is full of vitamins, minerals and phyto nutrients which help break down the damaging toxins in our bodies.
Broccoli contains huge amounts of vitamin C, which helps us absorb iron, lots of folic acid and potassium. Its full of fibre to aid a healthy gastro intestinal tract.
Coconut cream is an optional addition, but seriously, why wouldn’t you? Firstly, it’s delicious, and secondly it’s so good for you! Don’t be deterred by the high fat content, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk can help boost the immune system.

1 onion, diced
3 cloves garlic, crushed
1 leek, sliced
1 head cauliflower, sliced roughly (don’t forget to use the stalks)
2 heads broccoli, sliced roughly (stalks too)
1 litre organic natural vegetable stock (or make your own)
1 tin coconut cream (I use the Ayam brand, 100% natural with no added crap)
Chopped parsley, to serve

You can do this in a slow cooker or a big pot on the stove. If using your slow cooker- chuck everything except the coconut cream and parsley in the slow cooker, turn it on low and let it do it’s thing for the day. Blend with a stick mixer once it’s cooked, stir through coconut cream and sprinkle with fresh parsley.

Stove top- sauté onion, leek and garlic for 5 minutes until starting to soften. Add cauliflower and broccoli and cook for a further 5 minutes. Pour over stock and bring to the boil. Reduce heat and allow to simmer for about an hour. Blend with a stick mixer, stir through coconut cream and top with chopped parsley to serve.

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