Last weekend I stayed at Eastern Island and escaped with my wife to a local restaurant to try a local broccoli recipe, which I will bring you today.
Broccoli is a vegetable that has many beneficial properties for health, as it is rich in nutrients such as vitamins B, C, K, iron, magnesium, zinc, vegetable proteins, among others, it is a jewel of gastronomy and a Superfood! The preparation that I bring you is very easy and is an ideal entree for any occasion.
Broccoli “detoxifies” your body, because it contains a unique combination of three phytonutrients that have great detoxifying power. It is a particularly rich source of a flavonoid called kaempferol, which helps fight allergies and inflammation.
Broccoli is also magnificent for the nervous system because of its high content of potassium. Regulates blood pressure due to the presence of magnesium, calcium, and potassium.
Among all cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C and flavonoids. Other potent antioxidants are found in broccoli such as lutein, zeaxanthin, and beta-carotene that act against the aging of cells. It is useful for repairing skin damage.
Reduces cholesterol, broccoli stands out as an excellent weapon for lowering cholesterol levels. The fiber that contains broccoli favors the effect of bile acids in the digestive tract, and the result is a decrease in cholesterol levels. Lutein can also reduce or prevent thickening of the arteries, thus fighting heart disease and stroke. Vitamin B6 and folic acid present in broccoli also minimize the risk of arteriosclerosis, myocardial infarction, and stroke.
This Broccoli recipe is one you going to love:
Broccoli with beetroot, béchamel, and pistachios with grilled little tomatoes is what we preparing today to stay young and have fun!
Get a broccoli, peel the tail and wash it.
Put to boil the broccoli with a little kelp and water above and steam them for 3/4 minutes, remove and place in a large fountain at the oven.
Peel a handful of pistachios and get some grate cheese. In a frying pan with some drops of olive oil, we put some little tomatoes with a little kelp powder, and we roast them, and we leave them.
Open a beetroot jar and take 3/4 slices and throw in a beaker with a milkshake and beat them, the milk will turn pink, which is what we are looking for.
Put some olive oil and a tablespoon of flour and in a saucepan fry one minute and now add the milk that we have beaten with the beets until achieving the desired thickness of the béchamel.
Sprinkle the béchamel over the broccoli we had in the oven, pour the grated cheese and the handful of pistachios and cook au gratin in the oven for 3/5 minutes and ready.
We put in each dish a piece of broccoli and a few of grilled little tomatoes and ready.
I swear this is not only delicious but will take away a couple years out of you, we become what we eat.