On the nutrition side, cruciferous veggies (broccoli, cauliflower, brussel sprouts, cabbage, etc.) are incredible powerhouses. They have been shown to kill cancer cells, reduce inflammation, regulate blood sugar, balance estrogen, and even shrink tumors. Rotate these into your diet and your body will thank you.
This whipped tahini is the perfect compliment. It’s nutty, acidic, and has the perfect amount of garlic (a lot). I’ve since found myself adding a scoop to almost every meal, because why not? P.S.- tahini is simply ground sesame seeds (that should be the only ingredient on your jar) and contains large amounts of copper, manganese, and calcium. Those little guys pack a big punch!
INGREDIENTS:
(serves 2, as a side)
broccoli [1 large crown]
olive oil
salt + pepper
WHIPPED TAHINI:
1 cup tahini
2 large garlic cloves, roasted
2 tbsp lemon juice
2 tbsp olive oil
3/4 cup water
1 tsp salt
TO MAKE:
Roast whole garlic in a pan, coated with olive oil, on low for about 20 minutes. It will get soft and golden brown. (You can use raw garlic, but roasting gives depth and is not as intense).
Set oven to 400 degrees. Wash/cut broccoli into large pieces, drizzle with olive oil + salt/pepper. Roast for 15-20 minutes, until desired texture ( I like mine very crispy).
Add tahini, garlic cloves, lemon juice, olive oil, and salt into food processor. Run for 2 minutes, add in the water, and run for another 3 minutes. The mixture will get light, creamy, and a “whipped” texture.
Spoon the tahini onto a plate, topped with the broccoli + sesame seeds, or use it on the side as a dipping sauce. Can be stored in the fridge for up to a week!