This post was written by Tara Milhem
Hello everyone! In my last post I told you all about the
nutritional benefits of cruciferous vegetables and left you hanging with some of my favorite mouthwatering dishes incorporating these good-for-you veggies. The wait is almost over. Here are two of the simple, nutritious and delicious recipes I previously mentioned.
Sauteed Broccoli with Garlic and Olive Oil
1 bunch broccoli, cut into florets
3 cloves garlic, minced
1 tablespoon extra-virgin olive oil
½ teaspoon Himalayan sea salt
Heat the olive oil and garlic in a skillet set over medium heat.
Once the garlic begins to brown, add the broccoli. Let broccoli cook for about 3-4 minutes until it’s a vibrant green color.
Season with salt. Voila! Quick, easy, and delicious.
Hearty Lentil and Kale Soup
1 cup lentils, rinced
3 cups homemade or low-sodium vegetable broth
3 carrots, chopped
3 celery ribs, chopped
1 onion, diced
3 garlic cloves, chopped
1 bay leaf
1 tablespoon cumin
1 bunch kale, chopped
Place all of the ingredients except the kale into a large pot and cover. Bring to a boil; reduce to a simmer and cook halfway covered for 20 minutes.
Add kale, stir, and let sit another 5 minutes until kale begins to wilt and carrots, celery, and onion are tender. Puree if desired. Enjoy!
What is your favorite cruciferous vegetable recipe?