Tender Stem Broccoli with Cheese Sauce
Make the most of the cabbage family, now at their best. Within hours of eating broccoli, sulforaphane is coursing through the bloodstream, activating enzymes that whisk carcinogens out of the cells so that the body can discard them. And within weeks of eating large amounts of broccoli, a compound called indole-3-carbinol dramatically lowers the form of estrogen that promotes breast cancer. It turns out that most natural foods, from cumin to cauliflower, garlic and strawberries, provide potent health benefits. *THE NUTRACEUTICAL REVOLUTION RICHARD FIRSHEIN*
YOU WILL NEED
- 2 punnets long stem broccoli
- 1 T (15 ml) olive oil
- Ina Paarman’s Vegetable Spice
- Ina Paarman’s Ready to Serve Cheese Sauce, regular or fat reduced
Cut off the very end bit of each stem. Rinse and toss with 1 t (5 ml) of the oil. Steam or microwave with 3 T (45 ml) of water or boil briefly in no more than 1 cup (250 ml) of water, until tender but still bright green. Add the remaining oil and season with Vegetable Spice. Warm Cheese Sauce and pour over.
Prepare regular broccoli or cauliflower in the same way.