This green wonder has the ability to give an instant energy kick for it contains plantbased iron and a natural and magical colouring named chlorophyll, the green colour in green (leafy) vegetables. In fact all the breathing you do on and off your yoga mat is supported by chlorophyll. It carries oxygen all the way into your cells where it ignites vibration & energy.
I love everything about broccoli. Its vibrant green colour, its cute tree and lung-like appearance, its slightly bitter taste and its yummy crunchy texture. (at least when you don’t overcook it!) This green wonder has the ability to give an instant energy kick for it contains plantbased iron and a natural and magical colouring named chlorophyll—the green colour in green (leafy) vegetables. In fact, all the breathing you do on and off your yoga mat is supported by chlorophyll. It carries oxygen all the way into your cells where it ignites vibration & energy. Its lung-like appearance all of a sudden makes extra sense.
Broccoli is a lean mean lung-supporting breathing machine! On top of that it contains a substance called Kaempferol which lessens asthmatic problems and heals inflammation of the respiratory system. Broccoli’s healing factor is increased by eating it in the form of broccoli sprouts or by steaming it for four to five minutes. So let’s steam, eat, breathe, energize and practice brocc-asana!
Recipe Broccotini Salad
makes 2 small portions
takes 15 minutes
50 gram (black) quinoa
1 small head (200 gram) broccoli
2 handful purslane or spinach
1 small (50 gram) red onion
1 grapefruit, parts & juice
sea salt, to taste
2 tablespoons saltless tahini
4 tablespoons hot water
2 teaspoons ricesyrup
2 teaspoon tamari
1 teaspoon sea salt
Soak quinoa overnight* in lukewarm water with a little salt. Strain & rinse the next day. Place in pan, add fresh water & cook for 8 minutes. Turn heat off, remove any excess water, place lid back on & let sit.
Cut broccoli in small florets. Remove skin from red onion & chop in rings. Place broccoli & onion in pan with steam basket. Make sure there’s at least 1 inch of boiling hot water on the bottom of the pan. Place lid on pan & steam for 3-4 minutes. The broccoli should be bright green. Take veggies out of pan & let cool. Use sharp knife to slice florets lengthwise. Place cooled quinoa, broccoli & onion in large bowl. Remove skin from grapefruit & cut in segments disgarding the white parts. Add to bowl. Squeeze out the leftover grapefruit core & add juice to bowl. Use (hand)blender to make a creamy dressing from tahini, hot water, tamari, seasalt & syrup. Add to bowl & use hands to gently disperse dressing. Mix in purslain or spinach. Sprinkle with seasalt (optional). Serve.
TIPS: *lack of time? You can also skip the soaking & cook quinoa straight from the packet. bored? soak quinoa overnight, sprout for 2-3 days, then cook. this way your quinoa becomes even more nutritious than it already is! You can easily make this meal ahead of time, put it in a mason jar, refridgerate & take along with you for lunch.