Ways of cooking broccoli and other recipes

A. Broccoli pesto (May 26 2008 post):

  1. Wash and cut some broccoli florets, as many as you want, into half or quarters, depending on size. Let them sit for 5 minutes or so before cooking so that the cancer-preventive compounds have time to form (see: http://tinyurl.com/9tjdw). Steam them for no more than 5 minutes. Overcooked broccoli has about the same nutritional content of cardboard, so watch out.
  2. Crush or mince some fresh garlic, again as much as you want, but don’t go overboard!, and, as you did for the broccoli, set it aside for 5-10 minutes (see why here: http://tinyurl.com/2yzh9g). If you don’t care for the strong taste of fresh garlic, prepare the fresh garlic as above and slightly steam it with the broccoli. A solution for any problem…! 
  3. Blend the broccoli and garlic…in a blender together with a bit of extra virgin olive oil, salt and pepper (omit the latter if you are on eight grams of curcumin WITH bioperine, which is a black pepper extract, so we don’t want to consume too much extra pepper on a daily basis). If the mixture is too stiff, just add some water from the pot where you steamed the broccoli (aha!).
  4. If you want, you can add a bit of hot red pepper for the capsaicin (a myeloma-cell-killer in vitro!). You can also add a dash of turmeric.

 

B. We eat broccoli almost as a hot salad, adding extra virgin olive oil, raw chopped garlic, lemon juice and a bit of salt.

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