Warning: You May Become Addicted to Broccoli

Ahh, broccoli. Don't listen to THAT president who didn't want to eat his broccoli. The rule should be a piece of broccoli a day keeps the doctor away. Truly a super food, and for so many reasons.

Broccoli is part of the cruciferous vegetable family, other members include cauliflower, Brussels sprouts, cabbages, bok choy, et al. In 1992 researchers at Johns Hopkins University found a compound in broccoli that can not only prevent tumors from growing, but can actually reduce the size of tumors that exist by 75%! Broccoli along with the other cruciferous veggies are awesome cancer preventing foods. So GO BROCCOLI!

But broccoli has so much more to offer. It helps boost the immune system, lowers risk of cataracts, supports heart health, builds bones, and can fight birth defects. It is one of the most nutrient dense foods you can eat, meaning for the amount of calories (30 calories in 1 cup of broccoli) you get the most nutritional bang possible. It's packed with polyphenols ( a type of antioxidant), and only beets and red onions contain more polyphenols per serving. There seems to be no way to get my husband to eat beets, and, well how many red onions can a person eat?

So broccoli is our veggie of choice. As an added bonus, because broccoli is actually one of the most popular foods in the US it is easy to find broccoli for a decent price at the grocery store. Even organic broccoli is not too expensive. We eat broccoli, on average, about 3 times a week. Usually I just steam it lightly (no soggy vegetables, keep them somewhat crisp to retain the most nutrients) and squeeze some lemon juice over it. Maybe a touch of salt, or some other herb seasoning.

It's very yummy, but I will admit it can be kind of boring after awhile. Enter my latest addiction: Broccoli Salad. A classmate of mine brought this dish and recipe in for a meal presentation on cancer prevention. And now I can't stop eating it. Don't blame me, I warned you that it may be addictive.

Broccoli Salad
Serves 5 (or 1 depending on whether you let your husband and child have any)

1 tbsp white wine vinegar
1 lemon zested
2 tsp fresh lemon juice
1 tbsp Dijon mustard
pinch of black pepper
1 tsp salt
1/4 cup olive oil
1 lb broccoli, cut into a fine dice (not as hard to do as you think, just chop into small pieces)
1/2 head escarole, small chop or shredded (type of lettuce, romaine would be good too, or any crisp green)
3 oz toasted hazelnuts (I used pine nuts because I couldn't get hazelnuts and it was still good)
2 tbsp basil chiffonade (thinly sliced basil)

Whisk vinegar, zest, lemon juice, mustard, salt and pepper in a bowl. While whisking add olive oil. Add broccoli, escarole and toss to coat with dressing. Cover and refrigerate for at least 1 hour before serving. Stir in basil and nuts before serving.