HANDS-ON: 8 MIN. // TOTAL: 8 MIN. // SERVES 4
Roasted broccoli is one of my favorite sides, but this broccoli dish, with a spin on peanut sauce drizzled over steamed florets, is a close runner-up. Almond butter’s healthy fats give the sauce a creaminess that’s able to balance some of the other ingredients’ sharp flavors and create a rich drizzle. Peanut butter or another nut butter can be substituted for the almond butter.
1 (12-ounce) package fresh broccoli florets
2 tablespoons almond butter
1 tablespoon gluten-free lower-sodium soy sauce or tamari
11/2 teaspoons fresh lime juice
1 teaspoon rice wine vinegar
1 teaspoon honey (optional; omit if vegan)
2 tablespoons warm water
1 Cook the broccoli in the microwave according to the package instructions.
2 Whisk together the almond butter, soy sauce, lime juice, vinegar, honey, and water in a small bowl until well combined. Drizzle the almond butter mixture over the broccoli.
(SERVING SIZE: ABOUT 3/4 CUP BROCCOLI AND 11/2 TABLESPOONS SAUCE): CALORIES 76; FAT 5G (SAT 1G, UNSAT 4G); PROTEIN 4G; CARB 6G; FIBER 3G; SUGARS 2G (ADDED SUGARS 0G); SODIUM 185MG; CALC 7% DV; POTASSIUM 7% DV
cruciferous vegetables
Cruciferous vegetables have been highlighted as some of the top anti-inflammatory foods (see page 38) since all of them offer healthy doses of phytochemicals that quell inflammatory compounds. Aim for at least one daily serving of cruciferous vegetables and you should be good. Here’s a list of options:
• Arugula
• Bok choy
• Broccoli
• Broccoli rabe
• Brussels sprouts
• Cabbage
• Cauliflower
• Collard greens
• Kale
• Kohlrabi
• Mustard greens
• Radishes
• Rutabaga
• Turnip
• Turnips
• Watercress