Pregnancy Powerfoods: #1 Broccoli – Recipe

Broccoli 

I am not a lover of anything green or anything vegetables. In fact I will avoid them at all costs if at all possible.

However, broccoli is one of those power foods, perfect for the mum to be!  (Darn it 😉 )

Why?

It’s not only packed with nutrients that are necessary for a healthy pregnancy — such as calcium and folate — but broccoli is also rich in fiber and disease-fighting antioxidants. And since it contains plenty of vitamin C, this popular green vegetable will help your body absorb iron when it’s eaten with an iron-rich food, such as whole wheat pasta or brown rice.

So – who fancies some non-icky broccoli recipes?

The only way to describe this recipe is: “Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” Later he said: “If parents made this broccoli for their kids, kids wouldn’t hate broccoli. They’d beg for it.””

Courtesy of : http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

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Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again.

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2 Comments Add yours

  1. friedsig says:

    YUM! Roasting broccoli always really brings out the sweet caramel flavors. Love this recipe. Thanks for posting!

    Have you ever tried broccoli in macaroni and cheese? I tried it with quinoa, and it was super simple and hearty. It’s a pretty healthy and gluten-free way to kick a craving for mac-n-cheese. It also masks the broccoli taste, which may be a plus for you since you said you don’t like veggies that much.

    http://friedsig.wordpress.com/2012/11/05/10-minute-gluten-free-broccoli-quinoa-and-cheese/

    1. fitmommabear says:

      Ooohh thank you so much! I am going to give this recipe a try for sure! I really like pasta broccoli & cheese so I bet I will love this one! thanks so much!
      Feel free to share as many recipes on here as you like 🙂 xxx

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