A. Broccoli pesto (May 26 2008 post):
- 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.
- 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…!
- 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!).
- 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.