It’s been a while since I last wrote on my blog, and I really missed it. A lot happened meanwhile – I’ve been involved into a huge project which helped me grow my food videography skills, serious health issues stroke in our little family, we’re still fighting the disease but trustfully looking for better days, and then spring happened. It’s so amazing how the cyclic reborn powers of the nature can nurture your soul, offer comfort and hope for the better. The winter was really difficult for us, from all points of view, but now we can finally see a ray of light.
Cooking lighter dishes and focusing on fresh greens that just started to pop by at the farmers’ market is also part of the process. While season transitioning is a bit stressful for our bodies making them crave unhealthy food, there is a little voice in my head that always guides us toward healthier food choices. We only need to listen!
Focusing on green and dark leafy veggies is the best way to help your body adapting to the season changes, boost the liver function and help it eliminate the excess cholesterol, old estrogen and toxins. I used broccoli as the base for this salad, inspired by the popular cauliflower rice dishes. Although its texture is a bit harder than the cauliflower one, you can use the food processor to turn it into a brightly green broccoli rice that you can use as it is, or highly sauté for a softer texture.
In terms of nutrients, we already know that broccoli stands out proudly! Think vitamins (including A, some B-complex matches, C, K and E), minerals involved into the natural detoxification process (manganese, copper, selenium and zinc), fiber and omega 3 in significant concentrations. Many of these, together with its glucosinolates and other active substances contribute to reducing the oxidative stress, inflammation and cancer risk.
The recommended intake of broccoli is at least 3/4 cup per day, to ensure your body gets a constant dose of the nutrients it contains. However, if your thyroid function is slower, reducing the amount of broccoli you consume and using a more intensive cooking method, such as roasting, will prevent its glucosinolates substances to interfere with iodine absorption related to a proper thyroid function.
I combined the broccoli rice with a herbed avocado sauce, for an extra kick of minerals and a good concentration of healthy fats that supports the hormone production and a better absorption of the antioxidant nutrients in broccoli. A huge bunch of fresh parsley, cucumber and scallions were also added to the picture, to boost the detoxifying properties of the salad (as the glucosinolates in broccoli are involved in Phase 2 of the natural detoxification, when the neutralised toxic substances are prepared for excretion).
Remember to always add a good dose of green leafy vegetables and herbs (be it parsley, chard, beet greens, kale or any available) to your daily meals, to ensure your liver gets the nutrients it need for a proper detoxification function.
Ready to pump more fresh nutrients to help your body cope with the season transition? Try my other nutrient-rich salads: Quinoa Salad for Spring Detox, Thai Cauliflower Rice Salad, or the Superfood Salad for Hormone Balance.
- 1 large broccoli head, cut into florets
- 1 tbsp coconut oil
- 1 ripe avocado, peeled
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 scallions, diced
- 1 large bunch fresh parsley, chopped
- 1 cucumber, diced
- 1 tbsp hemp hearts
- ¼ tsp salt
- Add the broccoli florets into the food processor and pulse to obtain a rice texture.
- Heat the coconut oil into a cast iron skillet, add the garlic and cook for a minute over low heat.
- Add the the broccoli rice and cook for 5 minutes, stirring frequently.
- Season with salt and set aside.
- Add the avocado, lemon juice and 2 tbsp chopped parsley into the food processor and pulse to obtain a creamy mixture.
- Transfer the broccoli into a large bowl, together with the parsley and scallions, and mix to combine.
- Add the avocado cream and mix again.
- Serve immediately.