broccoli

Orange Broccoli Pepita Pesto {df, gf, v}

Change up your pesto by using one of the most powerful superfoods available broccoli. The Vitamin C and the sulforaphane in broccoli make it a great antihistamine vegetable to add to your diet.

Blanching the broccoli first helps to break down the enzymes, making it more digestible, and will help it keep a bright green color. I do recommend taking the extra few minutes to do this step.

This Orange Broccoli Pepita Pesto is dairy-free, gluten-free and is fun wherever you would use classic pesto including as a sandwich spread, over roasted veggies, or just as a dip.
Happy Eating,
~Monique

Orange Broccoli Pepita Pesto

1 heaping cup broccoli pieces
1/2 cup fresh basil
1/4 cup toasted pumpkin seeds
2-4 tbls extra-virgin olive oil
1 orange, zest and juice (at least 2 tbls juice)
1 large garlic clove, smashed & roughly chopped
1/2 tsp pink or salt

Bring a medium pot of water to a boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds. Use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain.

Place the broccoli into a food processor with the basil, pumpkin seeds, orange zest and juice, garlic, salt and 2 tablespoons of olive oil. Pulse until well combined adding additional olive oil as needed to get to desired consistency. Adust salt to taste.

Roasted Broccoli Quinoa Chowder

This Roasted Broccoli Quinoa Chowder is the the BOMB. First time I made it we were licking our bowls. Second time too, if I’m being honest.

This is one of those recipes that works great with leftovers. My kind of meal prepping mean tossing pans of veggies in the oven, just a little simple salt and pepper on them and roasting till just fork tender. I’ll also make a pot or two of grains. Having that done means you can make a weeknight soup, like this Roasted Broccoli Quinoa Chowder, in minutes.

Keys to this soup are:

1) measurements are all just suggestions, a little more of this, a little of less of that. Taste and adjust to your palette.
2) don’t be shy with the ginger and cayenne.
3) don’t skimp on the toasted almonds or pepitas- the crunch and saltiness bring it home!

Happy eating,
~Monique

Roasted Broccoli Quinoa Chowder

2 cups broccoli roasted with onions & garlic
1 cup canned coconut milk
1 cup cooked quinoa
2 cups broth
1 tbls fresh ginger
pinch or two of cayenne pepper
Lime quarters & green onions
1/4 cup toasted pepitas or almond slivers (or nut/seeds of choice)

Chunky Non-Blender Version: Rough chop the broccoli, place in a soup pot with 1 cup broth and coconut milk. Finely mince the ginger, add the ginger, cayenne pepper and cooked quinoa to the pot.

Simmer everything together until warm. Taste; adjust seasoning/liquid as desired. Top with remaining sautéed almond slivers and green onions.

Creamy Blender Version: Place the broccoli, 1 cup broth, coconut milk, ginger and cayenne in a blender, process until smooth, adding additional broth as needed to reach desired texture. Stir in a squeeze or two of fresh lime. Taste, adjust seasoning.

Divide cooked quinoa into bowls or mugs, pour soup in. Top with remaining toasted almond slices and green onions.