Broccoli Florets (7 oz)

Calories: 30 |


Roasted

Preheat oven to 400°F. On a foil lined baking sheet place the slices from an entire lemon and the broccoli. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast until slightly browned and tender (about 25 minutes). Grate parmesan over and serve.

Sautéed

Slice half of a red onion into thin strips and place in a bowl to toss with ¼ teaspoon of salt and 1 tablespoon of rice wine vinegar. While the onion is pickling heat 1 tablespoon of olive oil in a sauté pan. Sauté the broccoli until slightly charred. Toss the broccoli with the pickled red onion and serve.

Steamed

In a steamer set over boiling water steam broccoli (covered) for 4 minutes or until crisp-tender. While the broccoli is steaming make a fragrant oil by heating up 2 tablespoons canola oil with 2 cloves minced garlic, ¼ teaspoon cumin and 1 tablespoon sesame oil. Drizzle the oil over the broccoli and toss to combine before serving.

The Nutritional Part:

Cruciferous vegetables like broccoli provide a healthy dose of the cancer-fighting antioxidant sulforaphane and vitamin C.
Broccoli is good for your bones! Not only does broccoli contain calcium, it also contains all- important vitamin K, which improves the absorption of calcium, making it a double-hitter against bone diseases.

The Fun Part:

-Tom Landers currently holds the world record for broccoli consumption — 1 pound in 92 seconds.

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