Eating lots of veggies is one of my secrets for stopping junk food cravings dead in their tracks. Once you start to pumping your diet up with veggies at every meal, you’ll start craving them instead of junk foods and desserts. It may sound crazy, but it really works! When your body gets then nutrition it needs, your body becomes satisfied!
I eat “cruciferous” veggies like broccoli, cabbage, and kale often because they are superstars in the vegetable family. They’ve been shown to help remove toxins from the body by boosting the liver’s own detoxifying enzymes. There is ample research out there that shows cruciferous veggies help to stave off cancer and heart disease too. So, if you’re not already… it’s time to add broccoli (and other cruciferous veggies) to your diet STAT.
If you’re not a fan of broccoli, this flavorful Asian Broccoli Salad just might change your mind! It makes an incredibly healthy lunch that’s easy to make ahead and pack for work. It also is amazing for dinner served alongside a hearty bowl of Carrot Ginger Lentil Soup. Talk about an awesome meal full of antioxidants and compounds that fight inflammation!!!
I love recipes like this that require so little time in the kitchen. You can put this salad together in less than 15 minutes! Here’s how easy it is to make…
Bring a large pot of water to boil while you chop a large head of broccoli into bite-size florets. Once the water begins to boil, add the broccoli and cook quickly for just a couple minutes. Pour the broccoli into a colander and rinse under cold water until cool…
To assemble the salad… chop up a couple scallions, a small handful of raw nuts, and thinly slice half of a red onion. Add them to a large bowl along with the broccoli. Sprinkle on a couple tablespoons of sesame seeds and give the salad a little stir until combined.
Now it’s time to make the delicious peanut (or almond) dressing! Essentially any high quality nut butter would work and if you have a nut allergy, you can use sunflower seed butter. When shopping for nut butter, look for those that are labeled organic and raw. Most store-bought versions have added refined sugar, so check the ingredient list. Watch out for the “no stir” versions that contain added oils (usually palm oil) to keep them blended on the shelf. Ideally, it should just contain nuts and stir it yourself. My favorite brands are Once Again and Artisana.
To make the dressing, start by adding the nut butter to a small bowl. Add in the tamari, rice wine vinegar, raw honey, filtered hot water, and a dash of sesame oil. Whisk it all together until smooth. Grate a teaspoon of fresh ginger and whisk it into the dressing until it’s well blended. Add a couple dashes of sea salt and fresh cracked black pepper… and now it’s ready to assemble your plates! Pour the dressing over the salad and toss to combine. Dig in and enjoy your veggies!
Food Babe's Asian Broccoli Salad
- 1 large head broccoli, cut into florets
- 2 scallions, chopped
- ½ small red onion, sliced
- ¼ cup chopped cashews or sliced almonds
- 2 tablespoons sesame seeds
- ¼ cup almond or peanut butter
- 1 teaspoon grated ginger
- 2 tablespoons low sodium tamari
- 1 tablespoon rice wine vinegar
- 1 teaspoon raw honey
- Pinch of sesame oil
- 3-4 tablespoons filtered hot water, more as needed
- Sea salt and pepper, to taste
- Bring a pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain under cold water. Place in a bowl with the remaining salad ingredients.
- To make the dressing, place all of the ingredients in a bowl and whisk until well combined.
- Pour the dressing over the broccoli and toss to combine. To serve, place half of the broccoli salad on your plate and enjoy!
**Please choose all organic ingredients if possible.**
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If you know anyone who loves broccoli (or maybe needs a delicious recipe to convince them otherwise!) please send them this recipe.
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