I had a lot of broccoli florets left over from juicing their stems, and also a lot of cherry tomatoes and basil needed to use up. I found the perfect recipe that would use up these produce!
Broccoli cooked with cherry tomatoes, garlic, and basil, with some salt, pepper, lemon juice, and lemon zest.
Comments on Final Outcome:
This might become one of my staple broccoli cooked dishes. It’s simple and completely healthy, and yet tasty!
My reason for keeping this ingredient around in my life:
-Broccoli is part of the cruciferous veg family, and this family is really high in anticancer power.
-As mentioned previously, tomatoes have anticancer properties. This is due to them having lycopenes. Lycopenes actually are released better from tomatoes when they’re cooked. However, cooking tomatoes also increase their acidity if you are trying to be more on an alkali diet. I’m not sure which one outweighs the other in terms of doing the body better.
-Lemons, part of the citrus family, have…you guessed it, anticancer properties too! Even though lemons are acidic to begin with, they actually alkalize in the body.