This post was written by Alina Islam, a wonderful Certified Nutritional Practitioner from Toronto, Canada. She is a writer, speaker and nutritional consultant. You can read more of her work at AlinaIslam.com or follow her on Facebook, Instagram, and Twitter.
Apparently a lot of people have this love-hate/complicated past thing going on with broccoli. They seem to be scarred by nights at the dinner table being forced to eat broccoli by their parents, or worse, Brussels sprouts.
Funnily enough, that never happened to me.
I’m not sure I ever even ate broccoli at home, mostly because Pakistani households couldn’t really care less about broccoli. Instead, we obsess over eating raw onions and green chilies with each meal. (Pro tip for Pakistani mothers: if you don’t want your daughters to date, ensure they have onion breath).
For me, I fell in love with broccoli the first time I ate it at the school cafeteria. It was steamed, buttered, with a little bit of salt and pepper sprinkled on top. And that’s the secret to loving broccoli – cooking it! If you’re trying to eat it raw, time to get with the program. Either steam or roast them and you’ll completely change their flavour profile.
If my compelling anecdote is not enough to make you want to eat broccoli, you might want to keep in mind that broccoli is amazing for cancer prevention (a John Hopkins cancer study showed that broccoli prevented tumours by 60% and reduced their size by 75%), reducing inflammation, aiding detoxification and keeping you full due to it’s high fibre content! (5g per cup)
Note: yes, roasting will reduce the nutritional profile vs. eating it steamed or raw. But if it’s getting you to eat and enjoy veggies…
Serves: 2-4 (side)Ingredients:
- 2 head broccoli (chopped into individual florets)
- Organic, extra virgin olive oil
- Sea salt, to taste
- Pepper and garlic powder, to taste (optional)
- Preheat oven to 425F
- Line a cookie sheet with parchment paper
- Spread out broccoli evenly and lightly coat with olive oil
- Sprinkle seasonings on top
- Bake for 15-20 minutes, until crisp