Here is a good and health-packed way to eat broccoli

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Stir-fried broccoli with ginger-avocado sauce

Many people do not like broccoli, which – considering its health benefits – is a shame. There are many ways to ‘camouflage’ whatever flavour it is that people do not like. Here is one of them, adapted from a recipe in the Yoga Journal (I would not be me if I did not add some chili to this or almost any other recipe):

Ginger-Avocado Sauce

1 knob fresh ginger, peeled and coarsely chopped

2 avocados

2 tblsp fresh-pressed lemon juice

1 tblsp roasted sesame seed oil

2 tsp (max!) honey or palm sugar

2 tsp grated lemon zest (from an organic or at least unwaxed lemon)

Salt to taste

A dollop of your favourite chili sauce

Blend all ingredients until smooth. Add up to 1 dl water to obtain desired consistency. Stir in a dollop of your favourite chili sauce (before or after blending, depending which texture you want.

Store in refrigerator.


1 tblsp top quality olive oil for frying

1 red onion, halved and sliced

Pinch of salt

4 cloves garlic, chopped

1 head of broccoli cut into florets and stems finely sliced

1 small head of another type of cabbage or kale

Large pinch of dried seagreens, rinsed and soaked in water for a couple of minutes, and chopped

1 half litre of organic baby spinach or coarsely chopped spinach

Optional: Roasted sesame seeds and fresh chili for garnishing

Stir-fry the onion with the salt in the oil over medium heat till it softens. Add garlic and cook for another two minutes. Add broccoli and a little bit of water for steaming, cover and steam for three minutes. Add cabbage; cover, and steam 2 minutes more. Then add the seagreens, stir for a couple of seconds. Turn off heat and add the spinach. Toss.

Serve warm, topped with the sauce, sesame seeds and thin slices of fresh chili.