What’s up ‘Bro-ccoli’?

Care for a new recipe to try on the longest day of the year?

Broccoli is coming back into season in Metro-Vancouver, so we thought we’d ‘raisin’ to the occasion and post a broccoli salad recipe.

We think this one really takes the ‘crown’.

We know broccoli is a great source for calcium, but what else might we find in this tiny-tree of a vegetable?

Eaten raw, broccoli, and other cruciferous vegetables are very high in a compound called Sulforaphane.

Sulforaphane has been linked to cancer prevention, slowing of tumour growth, reducing inflammation, and digestive health. As sulforaphane is activated when the plant is damaged (torn or chewed), raw broccoli would be the way to go. Raw broccoli, however, isn’t always the most palatable of flavours, we find this recipe helps.

Ingredients

For the dressing:

1/2 cup Dill Salad Dressing https://www.bhihc.com/getting-dressed-5-minute-salad-dressing/
2 tbsp Maple Syrup
2 tbsp apple cider vinegar
1/2 tsp mined garlic
heaping 1/2 tsp sea salt
Freshly ground black pepper

For the salad:

2 large broccoli crowns (florets only), finely chopped
1/3 cup walnuts, finely chopped
3/4 cup diced red onion
1/2 cup raisins
1/3 cup thinly Sliced Radishes

Instructions

Whisk together Dill dressing, maple syrup, apple cider vinegar, minced garlic, salt and pepper.
Place broccoli, walnuts, red onion, radishes, and raisins in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.

Original (pre-Additions) Recipe From:

https://www.hummusapien.com/vegan-broccoli-salad/

Seasonal Veggies

http://www.farmfolkcityfolk.ca/PDFs_&_Docs/MetroVan%20Seasonal%20Chart.pdf