We’re pleased to share a cross-post from customer, blogger, and health coach Rachel Druckenmiller’s blog, Rachel’s Nourishing Kitchen. As a wellness consultant and certified health coach through the Institute for Integrative Nutrition, Rachel uses Hometown Harvest bag ingredients to craft tasty, interesting recipes that are healing and nutritious. Enjoy!
When I was a kid, I put parmesan cheese on EVERYTHING.
One of the fun things I used to do at dinner was pretend it was “snowing” on the “trees” and coated my steamed broccoli with a generous helping of Kraft parmesan cheese. I wouldn’t eat broccoli without it!
Since then, I’ve discovered that cheese and other dairy products were the key triggers for my ear and upper respiratory infections as a child and young adult and can wreak havoc on the body…so no more snowy trees for me. The good news is that I’m feeling so much better now and have gotten rid of those issues completely. I’ll be writing more about my personal experience with the downsides of dairy in future posts (If you’re interested, start watching the video on the link at around minute 5:00).
Fortunately, I’ve learned how to enjoy broccoli without cheese. One of my favorite ways to prepare broccoli is roasting it. If you grew up eating overcooked, canned, or steamed-to-death vegetables, give them at least one more chance and roast them. You will be amazed by how delicious and flavorful they are!
- It’s anti-inflammatory and detoxifying. Inflammation and toxicity are the two main reasons we are so sick and holding on to extra weight, so we want to do as much as we can to reduce them!
- It’s rich in fiber. Fiber keeps us full, so we eat less, and it keeps things moving in our digestive system.
- It contains lutein, which helps to fight heart disease by preventing the thickening of arteries.
- It’s rich in calcium. Calcium strengthens and promotes bone growth and health, which helps prevent osteoporosis.
Broccoli retains the most nutrients when eaten raw or lightly steamed or cooked, but most of us aren’t eating enough vegetables anyway, so it’s better to eat them roasted than not eat them at all, so roast away!
Now that we’ve established how great broccoli is, let’s talk about what to do with it.
This week in our Hometown Harvest bag, we got a hefty bunch of broccoli, and when I got home from a four-day business trip, I was ready to play in the kitchen and try a new recipe.
This garlicky broccoli recipe is going to become a staple in our house. It’s SUPER simple and tasty. You are going to LOVE it.
It’s more fitting to call it what it really is…Crack Broccoli.
Seriously, it’s that good…you may have to stop yourself from eating the whole darn tray. Don’t say I didn’t warn you!
Garlicky Roasted (AKA Crack) Broccoli
I made a few modifications to the original ingredient list and point them out below.
1 pound broccoli
1/4 cup olive oil (or coconut oil!)
1 tablespoon rice vinegar (we substituted raw apple cider vinegar because we didn’t have rice vinegar)
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes
Lemon wedges, to garnish