Eat broccoli either fresh or steamed. Do not boil. Even the unpleasant smell of the boiled broccoli lets you know that it is not suitable to eat it the way you’re attempting! Broccoli’s disease-busting compounds are reduced by 40 per cent or more when boiled in water for just ten minutes. Think about it! Then do it differently.
Here’s a recipe, you may call it sparse and not interesting. But for me, it’s the most exciting time of the day, my lunch, when I prepare this easy and delicious dish for myself and whoever is around the house on this day. No, I do not do leftovers, especially when it comes to vegetables.
This Recipe is Quick and Deliciously Nutritious.
• Excellent source of folates (important for prevention of neural tube defects in babies)
• Full of Vitamin A, Beta-Carotene, Alpha-Carotene, Zeaxanthin (think healthy skin and mucus membranes, excellent vision, plus contributes to prevention of macular degeneration or retina)
• Rich in Vitamin C (strong anti-oxidant: remember the flu season, you consume all the “C’s” you can get your hands on)
Clean and wash your broccoli pieces – take a handful or two per person – and place them into the steaming pan.
Add salt, pepper, herbs – parsley, oregano – and steam for about 7-10 minutes (depends on the amount you have in the pan)
Arrange on a plate, add some butter and crushed garlic
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