Fertility Fit Recipe: Revolutionary Broccoli Salad
Ok- So I love a good broccoli salad. But I can't cook with mayo. It's a mental thing instilled by my mother. If Matt makes something with mayo- I can't be in the room to see him do it if I plan to eat it. If I am at a restaurant, I will legit ask for a ramekin sample of the chicken salad, and really I just need to see it to know if I can stomach it. I can eat chicken salad if it's not too "wet."
Okay, anyway I found this recipe on Insta from @katcancook called Revolutionary Broccoli Salad a while back and it's been on repeat and a crowd pleaser. I will start to work on the quality of pictures and try to better document the process- so y'all bear with me. For those who don't like a traditional salad, you could easily add a protein on top to make it a meal but its a great side salad too.
Ingredients and how they are helpful for fertility. This is also great for people with PCOS as it has a lot of low glycemic index foods!
- 1 large or 2 small heads of Fresh broccoli: high in folate, calcium, fiber, vitamin C
- 1 cup uncooked Quinoa: whole grain, perfect protein, fiber, folate, zinc
- ¼ cup Toasted Slivered Almonds: healthy monounsaturated fats, Vitamin E
- ¼ cup Hemp Seeds: protein, zinc, omega 3's, vitamin E
- Extra Virgin Olive oil- filled with antioxidants
- 1 Lemon - vitamin C
- ¼ cup Dried Cranberries- vitamin C
- 1 block of Sharp Cheddar- polyamines (I used Cabot SERIOUSLY Sharp)
- Green onions
Steps:
- Boil water- when it is boiling, place the broccoli head and stalk in salted water for about 5-8 minutes. You want it somewhere between super soft and firm. It needs to have a bit of a crunch but easy to eat.
- Cook 1 cup of quinoa per package instructions
- After the broccoli has cooled, chop it into small pieces, including the stalk, and throw it into a bowl
- Add quinoa
- Throw in some slivered & toasted almonds
- Add ¼ cup hemp seeds or more if you like
- I did about ½ cup of dried cranberries
- Zest lemon and use all the juice from 1 lemon
- Add about ¼ cup of extra virgin olive oil
- Cut ½-¾ block of sharp cheddar cheese into cubes and add
- Chop some green onion to top it with
- Season with a little salt and pepper
- Mix and pop in the fridge to cool
