Broccoli is high in vitamin C, K, A, folate, and Manganese. There are approximately 300 studies on the health benefits of broccoli; some benefits include the reduction in certain cancers, anti-allergy and reducing cholesterol levels. Broccoli also supplies potent detoxification benefits due to the specialized phytonutrients. Drink up!
Green Detox Soup – Recipe of the Week Rating: (2 votes, average: 4.50 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 This soup is high in iron, calcium, potassium, vitamin K, folic acid, beta-carotene and other powerful phytonutrients. This soup contains nutrients that may help reduce some types of cancer such as the incidence of breast, colon and lung cancer. Green vegetables can also help with fluid retention and may reduce blood pressure. I hope you enjoy this cleansing soup! Ingredients – 1 leek – 2 cloves garlic – 1 small head of broccoli – 6 kale leaves – 1-2 zucchini – 2 sticks of celery – ... Continue
Ingredients 2 broccoli stalks 2 organic white peaches 1 organic fuji apple Directions Wash everything well. Remove pit from peaches. Juice, pour over ice and enjoy!
Ingredients 2 broccoli stalks 1/2 head or 2 wedges green cabbage 2 cups or 6-8 leaves of kale (Australian tuscan cabbage) 1 organic granny smith apple 1/4 lemon (peeled) 1 inch ginger root Directions Wash all produce well. Cut to fit into chute of juicer. Juice kale first or between the apple and broccoli stalks to help pull more juice out of the softer greens. Juice, pour over ice and enjoy! Tip: you can also include the broccoli florets in your juice or save those for a salad or another juice.
Ingredients 1/3 lb. Snow Peas, ends trimmed 1/3 lb. Green Beans, ends trimmed 1 head Broccoli, cut into florets Directions Heat a pot with boiling salted water and cover with a steamer basket. Add the vegetables and steam about 5 minutes, until the vegetables are cooked but still green and crisp. Drizzle with the Ginger Honey Soy Dressing.
Ingredients Fresh Basil leaves, amount may vary according to taste 1 cup Arugula (Australia rocket) 1 cup red or green leaf Lettuce 1 large or 2 small Tomatoes 1/2 cup chopped Kale (Australia tuscan cabbage) 1/4 cup diced Red Onion 1/2 cup chopped Avocado 1/2 cup Cucumber slices 1/2 cup shredded Carrots 1/2 cup Broccoli 1/2 cup Jicama (Australia yam bean) Directions Wash all produce well. Once chopped, mix in large bowl and finish by adding your favorite Reboot Dressing.
Ingredients 1/4 cup Cider Vinegar 2 tbsp Rice Vinegar 1 tbsp Extra Virgin Olive Oil 2 tbsp Honey 1 tbsp Dijon Mustard 1/4 tbsp Sea or Celtic salt 1/8 tbsp coarsely Ground Black Pepper 4 cups chopped fresh Spinach 3 cups small Broccoli florets (can steam if desired) 3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress (Australia: Rocket) 4 Oranges peeled and cut into sections Directions Dressing: Combine the Cider Vinegar, Rice Vinegar, Olive Oil, Honey, Dijon Mustard, salt and pepper in a jar. Cover and shake well. Salad: Place remaining ingredients into a large bowl and add dressing – stir well. Save extra in refrigerator for the next day.
Ingredients 2 large Carrots 4 stalks Celery 1/4 large Cucumber 1/2 cup Broccoli florets 1/2 cup Cauliflower florets Directions Cut carrots, celery, cucumber up into stalks. Dip veggies in a Honey Mustard Vinaigrette! (our Honey Mustard Vinaigrette recipe can be found in our Spinach Broccoli Orange and Arugula (Australian Rocket) Salad with Dressing post.)
Ingredients 2 tbsp Olive Oil 2 Leeks, white and light green parts, thinly sliced 3 cloves Garlic, minced 1 head Broccoli, trimmed to small florets 2 medium Zucchini, cut into half moons 1 head Spinach, roughly chopped 4 leaves Basil 1 tsp. Sea Salt 1/2 tsp. fresh ground Pepper 6 cups water 3 tbsp fresh Basil, chopped Directions In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Add the leeks and garlic and saute for 3 minutes. Add the broccoli, zucchini, spinach, basil, salt and pepper. Stir and cook for 5 minutes. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes. Remove from the heat ... Continue
Ingredients 1 cup Arugula (Australia rocket) 2 cups Spinach 1 cup Red Leaf Lettuce 1/2 Cucumber 1/2 cup shredded Carrots 1/2 cup Cherry Tomatoes 1/4 cup Broccoli 1/4 cup Cauliflower 1 cup Jicama (Australia yam bean) 1/2 Avocado sliced 1/4 cup Dried Cranberries Directions Wash all produce well. Once chopped, mix in large bowl and finish by adding your favorite Reboot Dressing.