Food Fact of the Day: Broccoli

broccoli

October is the last month that you will find broccoli in season in Ontario, therefore, I wanted to give you a reason why to grab it local while you still can!

Broccoli is a great source of: 

  • Folate: cannot be made in the body, helps make red blood cells
  • Vitamin C: needed for growth and repair of skin, teeth, bones, and other tissues
  • Vitamin K: helps heal wounds, maintain blood vessels, and keep your bones healthy
  • Provides a source of fibre: maintain a healthy digestive system
  • Potassium: needed by your bones, kidneys, nerves, and muscle for proper function
  • Vitamin A: maintains normal vision, keeps immune system, skin, and eyes healthy

Ideas to incorporate more broccoli in your diet: 

Sprouted Quinoa Salad ft. Broccoli, Maple Glazed Nuts, Edamame, ETC!

Quinoa Salad - Broccoli

I freaking love quinoa! Have you been able to tell throughout my blog posts?

I tossed this salad together to have as a side with dinner this past week.

Ingredients (serves ~8):
1 cup uncooked sprouted quinoa, cook according to package directions.
1 cup broccoli, chopped finely, steam in a covered container in the microwave with 2 tbsp water.
1/2 cup edamame beans, from frozen (will thaw in the salad during preparation)
3 green onions, diced/chopped
1/3 cup feta cheese, crumbled
1/3 cup raisins
1/2 cup Maple Glazed Pecans (directions below)
Homemade Dijon Balsamic Dressing to taste. (directions below)

Maple Glazed Pecans:
You will need:
1/2 cup pecans
3 tbsp maple syrup
Directions: In a small pan put 1/2 cup pecans and pour 3 tbsp maple syrup evenly on them — to coat the nuts. Put the burner on medium heat. When the maple syrup begins to bubble, turn the burner off. Allow the nuts to sit for 5 minutes. Then, remove the nuts from the pan and allow them to dry with the maple syrup coating on parchment paper.

Dressing:
(Mix in a separate bowl — add to salad to taste)
2 tbsp honey
1 tbsp dijon
1 tbsp olive oil
1 tsp lemon