Lots of us grow up thinking broccoli is the enemy. It looks weird, it smells strange, and parents are notorious for making kids eat it for dinner. As an adult, you probably realize how healthy it is for you, but you still might be secretly boycotting broccoli.
Hundreds of studies have concluded that broccoli is a super-food that helps detoxify the body, boost cardiovascular functioning, and aid digestion. The potassium in broccoli helps maintain brain functioning. Broccoli is a good source of vitamin C as well.
If you simply cannot be convinced to give broccoli another chance, you can always take our all-natural broccoli sprout supplements to reap these same amazing health benefits. But if you’re willing to be open-minded about broccoli, why not try one of these creative recipes that put a new twist on this loved and hated vegetable? They’re vegetarian-friendly too!
Spicy Broccoli Sprout Sushi
- 2 tsp. seasoned rice vinegar
- ½ cup sushi rice, rinsed and drained
- 2 sheets nori (roasted seaweed)
- Hot sesame oil, for sprinkling, optional
- 4 slices avocado
- 4 slices red bell pepper
- 2 slices baked seasoned Asian-style tofu, each cut into 4 thin strips
- 2 Tbs. pickled ginger, drained
- ½ cup broccoli sprouts
- Soy sauce and wasabi for dipping
- Place sushi rice and 1/2 cup water in small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and cool 20 minutes. Stir in rice vinegar.
- Place 1 sheet nori on sushi mat or work surface. Spread half of warm rice over nori with back of spoon, leaving 1 1/2-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides. Sprinkle rice with hot sesame oil, if using.
- Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice. Top with 1 Tbs. pickled ginger and 1/4 cup broccoli sprouts. Brush edges of nori with water. Tightly roll nori around rice and filling, pressing bare edge at top to seal. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients. Serve with soy sauce and wasabi.
Broccoli Stir Fry with Ginger and Sesame
- 1 Tbsp sesame seeds
- 1/2 cup vegetable stock
- 1 Tbsp soy sauce
- 1 Tbsp dark sesame oil
- Peanut, canola, or grapeseed oil
- 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
- 2 cloves of garlic, minced (about 1 Tbsp)
- 1 Tbsp minced fresh ginger
- Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.
- Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
- Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
- Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.