Broccoli is the New Black
When spring comes around, do you notice that you start craving more veggies? Suddenly, your taste for mac and cheese is replaced by a desire for crunchy, crisp, bright green vegetables. Foods that didn’t sound so appetizing only a few weeks ago are now tempting and delicious.
Take broccoli, for example. Those “baby trees,” as some call them growing up, speak to me as I walk through the grocery store. I’m drawn to the bright green bundles despite myself.
I know, I know, broccoli is boring, right? It’s not funky like bok choy or soothing like squash. It doesn’t have the same health reputation as kale, and it might not be as kid-friendly as carrots, but broccoli really is a nutritional rock star. High in vitamin C and calcium, broccoli delivers the goods without all of the calories. It’s been shown to prevent cancer and even to help with cleansing the blood.
What we need is a new way to cook it! I was so excited to find this recipe that combines fresh, crisp broccoli with savory tahini and sesame seeds. I changed it up a little and added sweet red bell peppers and blanched the broccoli to soften it slightly. It’s super easy, quick and tasty. Broccoli is the new black!
3 bunches of broccoli
1/3 cup of tahini
1 garlic clove (or more)
1/4 cup lemon juice
1/3 cup spring water
2 tsp tamari
1/2 cup mushrooms, chopped
1/4 cup red pepper, diced
1/2 cup sunflower seeds
Cut the broccoli florets from the stalks and briefly blanch them in boiling water and place the in a large mixing bowl filled with ice.
Meanwhile, blend the tahini, garlic, lemon juice, water and tamari until creamy and smooth.
Pour the mixture onto the broccoli, mushrooms and red pepper and stir until evenly covered with sauce. Top with sunflower seeds.
