Broccoli Crunch Salad

 Broccoli provides fiber and essential nutrients in this vegetable-forward side or meal-prep lunch.

Red-wine vinaigrette delivers a briny flavor, complementing the nuttiness of the cheese.

You can make this dish up to three days ahead—just store the Parmesan crisps separately.

Ingredients

3 tbsp red-wine vinegar / apple cider vinegar

2 medium cloves garlic, minced (about 2 tsp.)

1 tsp Italian seasoning

½ tsp salt

⅓ cup extra-virgin olive oil 

5 cups broccoli florets, cut into ½-inch pieces

1 large shallot, chopped (⅓ cup)

⅓ cup chopped drained sun-dried tomatoes

⅓ cup chopped unsalted raw pistachios

⅓ cup unsalted roasted pumpkin seeds

⅓ cup Parmesan crisps, crushed (10 crisps)

 Preparations

 Whisk 3 tablespoons vinegar, the minced garlic, 1 teaspoon Italian seasoning and ½ teaspoon salt together in a small bowl. Gradually add ⅓ cup oil in a thin, steady stream, whisking until emulsified. 

Combine broccoli pieces, chopped shallot and ⅓ cup sun-dried tomatoes in a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Cover and refrigerate until flavors meld, at least 30 minutes (or up to 3 days). 

When ready to serve, stir in ⅓ cup each pistachios, pumpkin seeds and crushed Parmesan crisps.  

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Broccoli Almond Soup

   

 

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

•  ½ cup almonds
• 420 gram broccoli florets including tender stems. two medium heads
• 100 gm carrot 2 medium carrots, peeled and chopped
• 5 shallots peeled
• 2 garlic peeled
• 1 green chili chopped
• 1 veg bouillon cube
• Salt to taste
• 2 tbsp cilantro chopped
• 2 cups water plus 1.5 cups hot water to blanch the almonds
• 1 tsp ground pepper or to taste
•  

• Instructions

  Blanch the almonds

  Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Then discard the water, peel the almond skin, and set them aside.

  Cook the vegetables

  Add broccoli florets, carrots, shallots, garlic, green chili, crushed veg bouillon cube, salt, and cilantro to the inner pot of the Instant Pot.

  Then add two cups of water and mix well.

  Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes, and after the cooking is done, naturally release the pressure.

  Puree the soup and simmer

  Carefully open the Instant Pot lid once the pressure has subsided.

  Using an immersion blender, puree the soup. You can puree it until creamy or leave it partially chunky for the texture.

  Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.

  Garnish it with more nuts, and enjoy the soup.

   

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Baked Broccoli Cheese Balls

Ingredients

2 cups broccoli florets, finely chopped
1 cup sharp cheddar cheese, shredded
1/2 cup bread crumbs
1/4 cup cooked bacon bits / use carrots finely chopped or mushrooms
1/4 cup onion, finely diced
2 cloves garlic, minced
1 large egg ( use 1/4 cup buttermilk OR vinegar 1 tbsp + baking soda 1 tsp )
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

 

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Steam the chopped broccoli until just tender, about 3-4 minutes, then let it cool.

3. In a large mixing bowl, combine the cooled broccoli, shredded cheddar, bread crumbs, bacon bits, onion, and garlic.

4. Add the egg, flour, salt, pepper, and paprika to the mixture and stir until well combined.

5. Form the mixture into small, compact balls and place them on the prepared baking sheet.

6. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

7. Let them cool for a few minutes before serving.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Avoid Restless Leg Syndrome

Restless leg syndrome bizarrely results in your legs wanting to start moving and running around while you are lying down and trying to sleep. This is a neurological disorder caused by iron and magnesium deficiency. This juice contains plenty of iron and magnesium fruit and veg and will prevent this annoying syndrome from occurring. 

 

Ingredients 

 

- 10-12 asparagus spears 

 

- 2 cups broccoli florets 

 

- 4 celery ribs 

 

- 1 fennel bulb 

 

- A handful parsley 

 

- 1 green apple 

 

- 1 lemon

Directions

 

1. Wash all the ingredients. 

 

2. Cut the ingredients into pieces small enough to fit them through your juicer’s chute. 

 

3. Beginning with the smallest pieces, pop all your ingredients into the juicer. 

 

4. Serve immediately.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.