Stir Fry Broccoli

INGREDIENTS:

Sauce
- 1/4 cup orange juice
- 2 TBSP low sodium Soy Sauce
- 1 TBSP toasted sesame oil
- 1 1/2 tsp. brown sugar, or coconut palm sugar
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. cornstarch
- 3 clove garlic, minced
- 2 tsp. ginger root (about 1 inch root), minced
- 2 tsp. sesame seeds
Broccoli
- 2 tsp. sunflower oil
- 2 1/2  lb broccoli florets, cut into 1/4 inch pieces

METHOD:

1. Whisk orange juice, soy sauce, 2 teaspoons sesame oil, brown sugar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and remaining 1 teaspoon sesame oil in small bowl.

2. Toast sesame seeds in large nonstick skillet over medium heat until golden, about 8 minutes, shaking pan frequently. Transfer sesame seeds to plate.

3.  Heat vegetable oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and stir-fry for 30 seconds. Add 1/2 cup water, cover, and cook over medium heat until broccoli is tender-crisp, 2 to 4 minutes. Transfer to serving bowl and tent with foil. Add garlic mixture to empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Add orange juice mixture and cook until sauce thickens and coats back of spoon, about 1 minute. Pour sauce over broccoli and sprinkle with sesame seeds. Serve.

SERVINGS: 4

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Stir Fry Broccoli

Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

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Dairy Free Broccoli Soup

Broccoli with Ginger and Sesame Seeds

INGREDIENTS:

- 1 Tbsp soy sauce

- 1 1/2 tsp. rice vinegar

- 1 tsp. roasted sesame oil

- 1 tsp. organic brown sugar

- 1 lb broccoli , bite size florets only

- 1 tsp. sea salt

- 2 Tbsp olive oil

- 4 clove garlic, minced

- 1/4 to 1/2 tsp. red pepper flakes

- 1 tsp. fresh ginger root, minced

- 2 Tbsp black or white sesame seeds

METHOD:

1. Whisk soy sauce, rice wine vinegar,  sesame oil, andbrown sugar in a small bowl; set aside.

2. Bring 3 quarts of water to a boil in large saucepan. Add broccoli and salt and cook for about 3 minutes or until broccoli is bright green. Drain broccoli and set aside.

3. Inmedium size skillet, add oil, garlic, red pepper flakes, and fresh ginger. Turn burner on to medium heat and sauté until garlic begins to sizzle, about 3 minutes. Add broccoli and soy sauce mixture. Increase to medium high heat. Stir about 1 minute. Salt and pepper to taste. Sprinkle with sesame seeds. Serve immediately.

SERVINGS: 4

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Broccoli with Ginger and Sesame Seeds

Broccoli with Creamy Herb Sauce

INGREDIENTS:

- 3 Tbsp goat cheese

- 3 Tbsp almond milk

- 2 Tbsp fresh parsley leaves, minced

- 1/4 tsp. hot red pepper flakes

- pinch sugar

- 1 lb broccoli , florets broken into bite size pieces

METHOD:

1. Use fork to whip together goat cheese, milk, parsley, red pepper flakes and sugar in large bowl. Season with salt and pepper.

2. Bring 1 cup water and 1/2 tsp. salt to boil in large saucepan over high heat. Add broccoli . cover and cook until broccoli is bright green and just tender, about 3 minutes. Drain thoroughly.

3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.

SERVINGS: 4

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Broccoli with Creamy Herb Sauce

Broccoli Basic

This broccoli tastes great with or without the lemon juice dressing and cooks up very fast. Delicious as a simple side dish or tossed with pasta.

INGREDIENTS:

- 2 Tbsp extra virgin olive oil, or coconut oil

- 1 1/2 lb broccoli , Trimmed close to florets, then cut into 1 inch pieces

- 2Tbsp water

- sea salt and black pepper to taste

- juice from half a lemon

- 1/2 tsp. red pepper flakes

- 1 clove garlic, minced

- parmesan cheese, optional

METHOD:

1. In large nonstick skillet (use 2 more Tbsp. oil if using regular skillet), over medium high heat, add oil. Heat for 30 seconds. Add florets and cook until they start to brown, about 2 minutes. Add 3 Tbsp. water and cook for 1 minutes more, covered. Remove lid and cook until water is evaporated and broccoli is bright green and tender about a minute. Salt and pepper to taste.

2. In small bowl add lemon juice, red pepper flakes, and garlic. Stir to combine. Pour over broccoli. Add parmesan before serving, if you so desire.

SERVINGS: 6

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Broccoli Basic