Broccoli…..a well known food by kids, just because they don’t like it! It makes me remember of old days when mom used to cook broccoli and cauliflower…yeah I hated them as well. But precisely this is what makes me realize that often people don’t like certain food just because they haven’t had a chance of tasting different preparations. And lets be honest, vegetables DO TAKE time and a little preparation so they do taste delicious, but don’t get me wrong, that doesn’t mean we have to spend all day in the kitchen
So why is broccoli good anyway? Well 1/2 cup almost 80 grams, have only 27 calories. It provides 3 grams of Fiber and 2 grams of Protein (yes, protein…just to remember that protein is not only found on meat). It covers 24% of our daily need of Vitamin A, 84% of Vitamin C, 3% of Calcium and 3% of Iron. It’s a great source of Vitamin K covering more than 100% of our daily needs with only 1/2 cup. It’s important to point out that broccoli portions, as well as all other green vegetables should be controlled on people taking Warfarin (anticoagulant) since vitamin K is involved in coagulation processes.
So I hope you enjoy this dish if you are already a brocoli lover, and if not, give it a try, because here it’s not only about the broccoli.
Summer Pasta (Serves 1)
1/2 carrot finely sliced
1 cup of fresh broccoli
1 oz of firm tofu
2 tbs olive oil
3 tbs agave syrup (or maple syrup) (2 tbs for the tofu and 1 for the pasta)
2 tbs of orange juice
Pinch of Salt
Pinch of Pepper
2. On the side cook pasta as indicated on the package.
3. Dice the tofu into small squares. In a pan saute the tofu until it gets brown. Then add the 2 tbs of syrup and wait until it turns golden. Tofu must turn out caramelized.
4.Once all ingredients are cooked add the tofu and the veggies to the pasta (still hot).
5. On a small cup mix the olive oil, the orange juice, the syrup, salt and pepper and mix.
6. Add the dressing to the pasta and mix until completely blended. Voilá, enjoy!