Broccoli Seeds

High Antioxidant Superfoods Salad

Prep: 15 minutes
Yield: 4 servings

Ingredients

• 6 cups mixed greens
• 1 cup broccoli sprouts
• 3/4 cup fresh blueberries
• 3/4 fresh blackberries or blueberries
• 1/2 cup crumbled goat cheese
• 1/2 cup pumpkin seeds, toasted
• 1 Balsamic vinegar, canola or olive oil and freshly ground pepper

Preparation

In a large bowl, combine greens, berries, goat cheese and pine nuts. Drizzle with dressing and toss gently to coat.

Enjoy it!

Broccoli sprouts smoothie (dairyfree & vegan)

INGREDIENTS:

• 3 cups filtered water
• ¼ cup hemp seeds
• 2 cups baby spinach
• 1 cup broccoli sprouts, rinsed well
• 1 banana, frozen
• 1 cup frozen strawberries
• 1 cup frozen pineapple chunks
• 1 tablespoon cocoa powder
• ½ teaspoon vanilla extract
• 4 medjool dates, pitted

INSTRUCTIONS:

1. Combine the water, hemp seeds, spinach, broccoli sprouts, banana, strawberries, pineapple chunks, cocoa powder, vanilla, and dates into the base of a high-speed blender.
2. Process on the “smoothie” mode or for at least 45 seconds on high until completely blended.
3. The texture should be smooth and creamy.

Enjoy!

Recipe Source: http://amp.gs/nwOZ

Oil-Free Broccoli Millet Stir-Fry (vegan & glutenfree)

Ingredients:

• 2 cups water + 1/4 cup
• 1/4 tsp. sea salt
• 1/2 cup millet
• 16 oz. frozen sliced peppers and onions
• 4 cups frozen broccoli florets
• 2 large cloves garlic minced
• 1/4 cup cashew pieces
• 1 Tbsp. low sodium Tamari sauce
• 1 Tbsp. brown rice vinegar
• 2 Tbsp. maple syrup
• 1 Tbsp. arrow root starch flour or corn starch
• 1/4 tsp. ground ginger

Instructions:

1. Add 2 cups of water and 1/4 tsp. sea salt to a medium sauce pan and bring to a boil.*
2. Add millet and return to boil. Cover, reduce heat to low and simmer for 35-40 minutes with lid slightly vented.
3. Add 1/4 cup water to 5 qt. non-stick sauté pan over medium high heat.
4. Add peppers and onions, broccoli florets and minced garlic, cover and steam sauté for 10 to 15 minutes until veggies are crisp tender. (Stir every few minutes, reduce heat to medium and/or add 1 Tbsp. of water or more if necessary to keep veggies from sticking.)
5. Combine Tamari sauce, brown rice vinegar, maple syrup, arrow root starch flour and ground ginger to a small container with a tight fitting lid. Shake to mix.
6. Add cooked millet and cashews to cooked veggies.
7. Stir in sauce and continue to cook until sauce thickens. (About 1-2 minutes.)

Enjoy!!!

Recipe Source: www.veggieprimer.com

Buckwheat Noodles With Broccoli And Soy Sauce, Ginger And Chilli Dressing

Ingredients:

• 250 g buckwheat soba noodles
• 300 g purple sprouting or regular broccoli, roughly chopped
• 2 tbsp toasted sesame seeds
• salt

For the dressing:

• 5 tbsp soy sauce
• 1 red chilli, de-seeded and chopped
• 3 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh root ginger
• juice of lime

Method:

1. Cook the noodles in a pan of boiling water for 5 minutes or until al dente. Soba noodles cook very quickly so check them regularly. Drain the noodles, rinse under cold water and leave in the colander until ready to dress.
2. Blanch the broccoli in a separate pan of salted boiling water until al dente, about 1 minute. Drain and immediately immerse in iced water. Drain again and dry on kitchen paper.
3. Meanwhile, make the soy, ginger and chilli dressing. Put all the ingredients in a small bowl and mix together. Alternatively, you can blend them in a food processor. Set aside.
4. Place the noodles and broccoli in a large bowl. Pour the dressing over and mix well. Sprinkle the sesame seeds on top and serve.

Enjoy!

Broccoli and Mushroom Stir-Fry

Ingredients:

• 2 cups broccoli, cut into small florets
• 1 red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 teaspoons smoked paprika (optional)
• 3 teaspoons fresh ginger, grated
• 1/2 cup carrot, shredded
• 1/4 cup cashews
• 1/3 cup olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds

Directions:
In a large skillet on high heat, add the olive oil, broccoli, onion, garlic, mushrooms, smoked paprika and ginger. Cook, stirring often until broccoli is soft and onions are translucent.
Stir in the carrot, cashews and soy sauce. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

Enjoy!!!