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):
1 knob fresh ginger, peeled and coarsely chopped
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.