The recent advertising campaign claiming that broccoli is a mircle food influenced me to choose it as the topic of my first blog.
Broccoli is a great disease fighter and has lots of strong, photochemical and antioxidants and is extremely strong in anticancer activity. It is particularly strong against lung, colon, and breast cancers as it speeds up the removal of estrogen from the body, helping suppress breast cancer. It is rich in cholesterol-reducing fiber and also has antiviral and anti ulcer benefits. It is a super source of chromium that helps regulate insulin and blood sugar. Broccoli is also a good source of calcium, which is good for the bones.. The only drawback to broccoli is that it is an intestinal gas producer. To counteract the gas production, eat it with ginger or garlic.
Trying to get children to eat broccoli is definitely an uphill battle. I have played around with lots of recipes with the mission of disquising the fact that the food contains broccoli! Not an easy task. However, my extremely picky 5 year old loves my broccoli and cheese soup. It is quick and easy to make but does not last long.........
Broccoli and Cheese Soup
Ingredients
Olive oil
1 onion, chopped
3 cloves of garlic, finely chopped
16 oz chopped broccoli
1 cup of mushrooms
4 cups of vegetable broth
1/2 pound of mature cheddar cheese grated
1 cup milk
1 cup of dry white wine
1 tablespoon garlic powder
Black pepper
Directions
Fry onion in olive oil until softened. Stir in broccoli, garlic and mushrooms, and cover with vegetable broth and wine. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheddar cheese until melted. Mix in milk, black pepper and garlic powder.
Simmer for 20 minutes.
Puree until smooth.
Prep time 10 minutes
Cook time 30 minutes
Ready in 40 minutes