Ok, some of you have heard me talking about homework, class, time (lack of) etc. All that because I’ve gone back to school which I told myself I would never do. I’m not one for nose deep in textbooks. I guess that’s why I went to art school (Savannah College of Art and Design) where I drew and colored. Or in the case of my fashion design degree….sewed! I guess I forgot that I told myself that because I signed up and haven’t looked back. Since starting Paleo I have seen my health and my overall being change. I get so many wonderful questions from all you out there and I wanted to answer you but all I could give you was from my own experiences. Now in hopes after I finish in late September I’ll be able to help more of you out there with the questions you have. I just finished my first Holistic Nutrition 101 class and moving onto part 2 or Holistic Nutrition 2. I can’t believe but 12 weeks have gone by since I started and I’m one class down and several to go before finishing. I’m almost done with Whole Cooking too and that ends this Sunday, but start one on Monday. Two classes at the same time plus all the other crazy things in my life….being a mom, working full-time, blogging, etc. I’m crazy don’t worry….my whole family thinks I am too. With all that being said I thought I would share some fun “nutritional” info about the main ingredient in today’s recipe….broccoli. Some “did you know” facts about broccoli. Broccoli was one of those veggies growing up that my mom went to often as the green on our plates. Mostly because it was one of the only veggies I would eat. Lot’s changed since then! So anyway, broccoli! Are you ready? Did you know that Broccoli may help us solve our vitamin D deficiency epidemic? When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet. Pretty neat stuff right? If that isn’t enough the unique combination of antioxidant, anti-inflammatory, and pro-detoxification components in broccoli make it a unique food in terms of cancer prevention too. Connections between cancer development and oxidative stress, chronic inflammation, and inadequate detoxification are so well-documented in the research that any food improving all three of these metabolic problems would be highly likely to lower our risk of cancer. In the case of broccoli, the research is strongest in showing decreased risk of prostate cancer, colon cancer, breast cancer, bladder cancer, and ovarian cancer. Let’s just say that this green veggie is packed with a lot of good things that can help you in more ways than one. Interesting? Did you learn something new? Or did I completely bore you? I’m hoping I entertained. Ha!
This recipe was a hard one to name still not sure the name I gave totally works or gives it the justice it deserves. I’m not known for naming things. Anywho, this dish started with steamed broccoli and quickly became a veggie medley topped with bacon sprinkles…what could be better? You can really change this dish up and add other veggies if you like. A beauty about cooking….you can suit it to what you like. I actually had some diced cooked sweet potato leftover from breakfast that I threw in at the last minute to add a slight sweet bite to the sauté. It doesn’t help that I have a love for sweet potatoes too! Anyway, this makes a great side dish to chicken, fish, etc. I’ll be sharing another recipe this week that I actually staged this sauté along side. So stay tuned!
Broccoli Veggie Sauté
2 cups water
1 pound fresh broccoli, broken into florets
2 slices sugar-free (if you can) nitrate-free bacon
2 green onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup fresh cherry tomatoes, halved
2 teaspoons fresh oregano, minced
2 tablespoons fresh parsley, minced
1 teaspoon paprika
Salt and pepper to taste
In a large pot, bring water to a boil over medium-high heat. Once the water is to a boil add broccoli, over with a tight-fitting lid and steam broccoli until tender, about 3 to 4 minutes. Drain the broccoli in a colander and rinse with cold water to stop the cooking process.
While the broccoli is steaming heat a sauté pan over medium heat and cook bacon slices. Once bacon is cooked, set aside. Do not discard the bacon grease after bacon is cooked.
In a medium bowl toss together the green onion, garlic, tomatoes, zucchini, oregano, and parsley. Heat same sauté pan with bacon grease until warm and add the tomato veggie mixture. Sauté until the tomatoes begin to pop. Add broccoli, paprika, salt and pepper and stir to combine everything together. I had some diced sweet potatoes left over from breakfast so I stirred those in as well at the end. Let cook for about 3 to 5 more minutes or until heated through. Season with more salt and pepper is desired. Sprinkle with diced bacon you cooked earlier and serve.
Best served warm as a great side dish.