Ugh, that dreaded “eat your broccoli!” has been the center of ughs, and sighs since the 1950s commercials! But broccoli is SOOO good for us. Here’s why:
#1 Ounce for ounce, broccoli has as much calcium as milk. Calcium is important for bone health and promotes sleep!
#2 Ounce for ounce, broccoli has MORE vitamin C than oranges. Great for fighting infections during this time of year where the sniffles are traveling like wild fire!
#3 Broccoli is a great source of folate which supports the brain and nervous system
#4 Broccoli is a great source of iron
#5 A chemical in broccoli identified as I3C has been found to boost DNA repair and potentially prevent cells from becoming cancerous.
BUT…HOW YOU PREPARE BROCCOLI IS REALLY IMPORTANT!!!
First and foremost, broccoli should be chopped into very small pieces! That’s the best way to keep all of it’s great properties “alive”. Cutting broccoli into smaller pieces breaks the cells and activates an enzyme. You don’t need to know it’s name but it’s called “myrosinase”). Studies have shown that eating broccoli in this form…CUT BEFORE COOKED…can be involved in increasing cancer protection.
And on that note, here’s an easy Broccoli Soup Recipe from vegangela.com
- 1 tbsp olive oil
- 1 small onion, peeled and diced
- 1 clove garlic, minced
- 3 cups vegetable broth
- 2 cups broccoli florets (about 1 head of broccoli)
- 3 medium potatoes, peeled and quartered
- ¼ tsp thyme
- salt and pepper, to taste
- garnish: chives, vegan sour cream (optional)
- In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.
- Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.
- Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.
- Puree the soup in a blender or with a stick blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.