But there's current research that can help you BOOST the benefits of broccoli!!! Check out this video by Dr Greger, Author of How Not To Die:
So, here's some cheater advice, just in case you didn't watch the video :) Put mustard powder on cooked broccoli or eat a little raw broccoli with your cooked and watch the health benefits EXPLODE !!!
I have had serious burger cravings lately, and I've tried a lot of them, and right now, this one is my favorite. It's by One Green Planet, and if you haven't checked out that website you should...TONS of recipes!
It does take a little time, and you should have some baba ganoush handy (I'm sure everyone does! lol)
But seriously, if you haven't ever had it, make some (the recipe tells you how)
And Please, bake this at 350 for as long as it takes for the outside to get nice and crisp. (vs frying- I mean, hey, why do all that work and then mess it up by frying it!)
BEET AND QUINOA VEGGIE BURGERS [VEGAN]
THIS RECIPE IS :
Dairy FreeHigh FiberVegan
FOR THE BURGERS:
1 1/2 cups chopped eggplant (or 1/2 cup baba ganoush)
5 tablespoons flax meal, divided, plus more as needed
6 tablespoons warm water
4 cups shredded beets (about 3 medium beets)
1 cup cooked quinoa
1 cup gluten-free rolled oats
2 garlic cloves, minced
1/2 cup hummus
Salt and pepper, to taste
Oil, for cooking
If using fresh eggplant, add to a steaming basket and steam until fork tender, about 5 minutes. Transfer to a food processor and process on high until smooth. Transfer to a mixing bowl and set aside. If using baba ganoush, simply skip this step.
In a small bowl, add remaining 2 tablespoons of flax meal and water. Quickly stir and set aside.
Add beets, quinoa, oats, 3 tablespoons of flax meal, and garlic into a large mixing bowl (or directly into the bowl of a food processor) and mix to combine. Transfer to a food processor and pulse to combine the ingredients. Transfer back to the bowl.
Add flax eggs (flax and water mixture) along with the puréed eggplant and hummus into the bowl. Mix until the dough comes together and you can shape it into patties. Season with salt and pepper. If it seems too wet, let it sit for 10-15 minutes until you add more flax to let the oats and flax soak up some of the liquid. You want to be able to shape them into patties.
Once ready, line a baking sheet with parchment paper and shape the dough into 8 patties. Transfer baking sheet to the refrigerator and let chill for at least 60 minutes and up to overnight.
To cook the burgers, heat up a little oil in a large skillet over medium heat. Once hot, sear the burgers until brown on either side, about 3-4 minutes. Transfer to a wire rack and repeat until all burgers are done.
Serve them with your gluten-free buns and top them with greens and a smear of hummus.