How often have you seen an advertisement for broccoli or cauliflower? Not too often! But once you start working this side dish into your weekly diet, you will become a walking commercial for the goodness of these steamed vegetables. Eating this alongside fish, chicken, or steak leaves you feeling cleansed and satisfied, yet never stuffed.
Yield: 4 servings
1/2 bunch broccoli, cut into florets, thick stems discarded (about 3/4 pound of broccoli)
1/2 head cauliflower, cut into florets (about 3/4 pound of cauliflower)
2 small zucchini, trimmed and sliced (about 3/4 pound)
1 small carrot, trimmed, peeled, and sliced
zest of 1 lemon, finely grated
Chop the broccoli and cauliflower florets into bite-size pieces.
In a steamer basket set over boiling water or in an electric steamer, steam the vegetables for 3 to 5 minutes, or until fork-tender. Serve the steamed vegetables sprinkled with zest.
Variation: Substitute 1 cup of thinly sliced snow peas for the carrots. You could also substitute 3/4 pound of trimmed and halved wax beans or string beans for the carrots.
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.