Asian style Broccoli and Garlic Lemon Brussel Sprout


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A good side dish should be able to stand on its own. This green recipe for Asian style Broccoli and Garlic Lemon Brussel Sprout can serve both as a complementary dish or a dish on its own. We will break this down in two sections, taking care of the broccoli and the the brussel sprouts.

When fighting or preventing candida we need to keep in mind that is green is the way to go. A good source of dietary fiber, vitamin B6, E, Magnesium and omega-3 fatty acids, broccoli is our ally in fighting the stubborn candida. They are rich in vitamin C and K and the beloved omega-3 fatty acids. Be wary that children may not be instant fans of brussel sprouts, due to their slightly bitter taste. Lemon juice often comes in handy.

You will need:

  • 1 bunch of broccoli
  • 2 tbs of canola oil
  • 1 tbs of sesame oil
  • 1 tbs of soy sauce
  • 1 garlic clove, thinly sliced
  • 1 tbs roasted sesame seeds
  • 1 tbs sesame oil ( optional)
  • medium wok

Heat the wok over medium heat and pour in canola oil and sliced garlic. Let cook for about two minutes. Make sure that the thin garlic slices are prone to burning, which will make your dish taste bitter.

Cut the broccoli stem and chop in small pieces. Toss it in the wok and cook for 15 minutes or until the broccoli begins to soften. Then, simmer down, add soy sauce and sesame oil and stir frequently for another 5-7 minutes. Sprinkle olive oil and the roasted sesame seeds and transfer your dish in a serving bowl.

Now, let’s move on to our second part of the dish, consisting of brussel sprouts.

You will need:

  • 5 cups brussel sprouts, rinsed and dried, sliced in half
  • 3 garlic cloves
  • 2 tbs virgin olive oil
  • 2 tbs fresh lemon juice
  • 1 cup pure lemon zest for serving
  • ½ salt
  • 1 tbs black ground pepper
  • 1 tbs paprika

While you’re waiting for the broccoli to soften, preheat the oven at 400.

Add brussel sprouts and garlic in a bowl, drizzle with olive oil and 2 tbs of lemon juice then toss them in an oven resistant bowl.

Add the seasonings ( salt, pepper paprika ) and bake in for about 30 minutes, or until golden.

Since all foods need great dressing, we have come up with the greatest alternative to cheesy, melty toppings: probiotic yoghurt. This dressing is extremely versatile and super easy to make and you won’t help but fall in love with it!

You will need:

  • 4 cups of probiotic yoghurt
  • raw sunflower seeds
  • green onion
  • fresh dill ( ½ cup)
  • 1 tbs lemon zest
  • black ground pepper
  • 1 medium cucumber
  • 2 garlic cloves

Pour the yoghurt into a large ceramic bowl.

Mince the green onions, garlic and cucumber, chop the dill, add pepper to taste and sprinkle with raw sunflower seeds ( these will add a crunchy texture). Drizzle with lemon zest, mix well and store in the refrigerator. Serve cold.

Who doesn’t love Asian food?

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