Broccoli is good stuff. I don’t need to spell it out much more than that.
Why don’t I share a few clever things to do with it instead.
I like to par-cook and freeze mine. I do this as soon as I buy a head. Or two. I simply cook it 60% (in a steamer), let it cool, then store in 1/2 cup serves in zip-look bags in the freezer. It’s ready to then toss through pasta or stirfry or to put in a salad (it will keep things cool until lunch).
I put some in my green smoothie in the morning. Yep. A couple of par-cooked and frozen florets totally up the green factor and create a lovely thickness to things.
In a similar vein, I sometimes puree the par-cooked and frozen florets, freeze in an ice cube tray, ready to add to my smoothie.
I also like to make a pesto out of it…there’s a recipe in I Quit Sugar.
Plus I like to indulge in the following:
1. Broc Bites
- 2–3 cups cooked broccoli, chopped
- 1½ cups grated cheddar (or any other hard cheese)
- 3 eggs
- 1 cup almond meal
- 1 teaspoon dried oregano
- sea salt, to taste