Broccoli is full of nutrients which enhance mental clarity- from vitamin C (one portion provides 135 per cent of our RDI) to vitamin B9 (also known as folate), which is vital for converting food into energy. We love using the stalks to create a creamy, vibrant butter to be slathered on top of nutty rye bread and served with crunchy dukkah.
This broccoli butter recipe from Detox Kitchen makes enough for four portions and can be stored in an airtight container in the fridge for a couple of days so that you have a speedy breakfast ready and waiting.
Stalks from one head of broccoli, roughly chopped
50g cashews, soaked in water for a couple of hours
1 tbsp olive or rapeseed oil
Large handful of spinach
Salt and cracked black pepper
Rye bread and dukkah to serve
1. Put the broccoli stalks into a saucepan of boiling water and simmer until the stems are tender.
2. Drain the broccoli stems and transfer to a food processor along with all of the other broccoli butter ingredients, seasoning generously with salt and lots of black pepper.
3. Pulse the mixture until smooth and check for seasoning.
4. Pile the broccoli butter onto a slice of toasted rye bread and top with dukkah.
Want more Detox Kitchen recipes? For lunch, we love the rainbow falafel salad recipe that’s packed with iron-rich spinach for energy and manganese-rich beetroot for blood sugar regulation. It’s served with a mixture of white, red and black quinoa, which will help to ensure that you stay full up all day.
Or for a delicious, nutritious dinner that will aid a restful night’s sleep, try this turkey meatballs recipe with spiralled courgette. It’s full of sleep-enhancing nutrients to help you drift off, including tryptophan from turkey, melatonin from tomatoes and potassium from sweet potato.