Superfood Recipes – Broccoli15 May 2020
Eating a balanced diet is the best way to boost your immunity and support your body, particularly during a global pandemic like the Corona Virus.
Consuming heavily processed foods containing high levels of sugar and salt can affect not only your mood but the overall health of your organs, undoing all of the excellent work you have done on the mat.
Cooking with heart-healthy fresh ingredients or adding a few tasty superfoods to your daily menu can make all the difference to your mind, body and yoga flow.
It’s high in fibre, vitamin C, potassium, vitamin B6, and vitamin A. Broccoli is the gut-friendly superfood that you should eat daily. Rich in protein (45%) and high in fibre essential for the maintenance of an athletic lifestyle. To feel the full impact of this little green powerhouse, chop it into tiny pieces and add it to your summer salad. For perfectly steamed florets cook for no more than 5-6 minutes.
Keep it simple
Stir fry broccoli florets for 2-3 minutes with half a finely chopped chilli, two cloves of grated garlic, and soy sauce. Add a handful of sesame seeds and lightly toasted cashew nuts to add a crunch to your side dish.
Quinoa, squash & broccoli salad
2 tsp rapeseed oil
1 red onion, halved and sliced
2 garlic cloves, sliced
175g frozen butternut squash chunks
140g broccoli stalks sliced, top cut into small florets
1 tbsp fresh thyme leaf
250g pack ready-to-eat red & white quinoa
2 tbsp chopped parsley
25g dried cranberries handful pumpkin seeds (optional)
1 tbsp balsamic vinegar
50g feta cheese, crumbled
Method Heat the oil in a wok with a lid, add the onion and garlic and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir around the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for two days.