There are recipes that don’t actually fall under the “Recipes” category for me. Because I prepare them so often that they feel as natural to me as brushing my teeth. One such recipe is this roasted broccoli. If we have friends over for dinner, I serve it in combination with other dishes. If there are only the two of us, we eat it with oven-roasted potatoes. This is the dish that I turn to when I’m too lazy, too stressed or too unimaginative to cook. For me, dishes like these are the heroes of my everyday life that enable me to eat super healthy with a minimum of work. All I have to do is wash the broccoli, cut off the florets and marinate them with oil, garlic and salt (3 minutes). The oven does the rest. Meanwhile, I prepare the delicious, creamy tahini sauce (2 minutes) and a warm and satisfying lunch or dinner is ready. Sometimes I think the whole secret of healthy eating lies in little no-recipes like these.
Food Pharmacy Broccoli
Broccoli is the secret star among healthy vegetables. It not only has a particularly alkaline effect on our body, it also contains important bitter substances that stimulate digestion and keep the intestine fit. In addition, it contains a veritable abundance of vital nutrients in relation to its calories. Broccoli was recently classified by conventional medicine as a food with great healing properties, because it stimulates the organism to produce the cancer-fighting substance I3C (indole-3-carbinol). Many studies have already shown that I3C promotes healing, especially in breast and uterine cancer. Another active ingredient in broccoli, sulforaphane, has a protective effect on the prostate, intestine and pancreas and has both preventive and curative effects in the case of illnesses. If you want to support the healing of an existing illness with broccoli, it is best to eat broccoli and home-grown broccoli sprouts every day (broccoli seeds can be bought in health food stores or organic seed mailers). Compared to broccoli vegetables, the sprouts have a cancer-fighting effect 50 times greater and can be sprinkled raw over salads, on bread or on soups.
ROASTED BROCCOLI WITH TAHINI SAUCE
For the broccoli:
- 2 broccoli
- 4 tbsp olive oil
- 1 clove garlic peeled and sliced
- 2/3 tsp salt
For the tahini sauce:
- 100 g tahini roasted sesame in a glass - you can get it in organic food stores or Turkish / Arabian grocery stores
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp salt
- freshly ground black pepper
- 150 ml hot water
- 2 tbsp sesame seeds toasted
- Preheat the oven to 200°C top heat and circulating air.
- Wash the broccoli, cut off the florets (discard the stalk) and mix well with the olive oil, garlic and salt in a bowl. Line a baking sheet with baking paper and spread the broccoli on top. Bake for 20 minutes on the middle rack, until the broccoli is firm to the bite and browned in places. Check in between and move if necessary so that it does not burn.
- For the tahini sauce, mix the tahini, apple cider vinegar, maple syrup, salt and pepper in a bowl. Add the hot water while stirring. At first the mass becomes tougher than before and doesn't connect well. After 1 to 2 minutes, however, a nice, creamy sauce is created.
- Spread the roasted broccoli on plates and drizzle with the tahini sauce. Serve sprinkled with toasted sesame seeds.