As a kid, my mom always made broccoli with dinner and I loved it! Did you know that broccoli is actually a fall vegetable? Broccoli is more sweet, and less bitter when harvested in the fall’s cooler temperatures.
Broccoli is a green cruciferous veggie that has numerous health benefits making it a wonderful vegetable to incorporate as part of a healing, sustainable diet. Broccoli:
-can lower cholesterol
-contains ample amounts of Vitamins A & K, which keeps Vitamin D metabolism in balance
-has anti-inflammatory benefits.
-contains high amounts of potassium, which helps maintain a healthy nervous system and brain function
-contains magnesium and calcium, which help regulate blood pressure
-contains high amounts of Vitamin C, which fights free radicals in the body
-is helpful in repairing skin damage due to sun exposure
-bolsters the immune system with large doses of beta-carotene
-helps prevent osteoporosis
-is high in fiber which aids in digestion
-is a weight loss aid
Broccoli is delicious steamed, sautéed with olive oil and garlic, or raw. If you steam it, I suggest lightly steaming it so that you don’t loose the vitamins and minerals. Then, drizzle on some olive oil after steaming for flavor and omega 3s. If you like to eat it raw, you can dip it in hummus or another healthy dip for a snack or a great appetizer. My favorite way to cook broccoli is sautéed with olive oil and garlic.
We are lucky right now because this great green veggie is in season, there are many delicious ways to prepare it, and it has a long list of health benefits. The next time you are at the market, pick up some broccoli, and remember, if you can buy organic, please do!