Broccoli

  When it comes to Super Food, it is very difficult to find anything that can compete with broccoli's natural health-promoting properties.

Just 1 cup of broccoli contains more than 200 percent of vitamin C, and nearly as much vitamin K required daily.  These little green trees contain about half of the daily need for vitamin A, and contain copious amounts of folate, fiber, sulfur, iron, B vitamins, and a whole bunch of other important nutrients. On a calorie for calorie comparison, broccoli contains nearly twice the amount of protein as beef but with a lot more protective phytonutrients.

Broccoli  fights cancer by neutralizing carcinogens and eliminating them from the body.  This green goodness helps prevent lung, esophageal,  gastrointestinal, prostate, gastric, skin, breast, and cervical cancers.  Studies show that broccoli reduces the risk of heart disease risk.

Because it is just so darn good for you, try to eat a small bunch of broccoli every day.  Your body will thank you. Broccoli is nutritiousin its raw form and when it's very lightly cooked. 

Tip:
-If fresh broccoli is unavailable, frozen broccoli is a good substitute.


-Peeling the bottom inch or 2 of the broccoli stem will take away the tough texture
 
Broccoli and Crawfish Soup 

5 cups Broccoli, chopped
1/4 cup Onions , chopped
2 cloves Garlic, sliced
1/4 cup Extra Virgin Olive Oil 
6 cups Vegetable Broth
1/2 cup Heavy Cream
1 tsp Paprika
1 pound crawfish
1 teaspoon hot sauce
4 tablespoons cornstarch
To Taste Salt and White Pepper
-In a large pot over high heat, combine the broth and the broccoli. Cook about 4 minutes, or until tender.
-In a large skillet, saute the onions in the Olive Oil 
-Add the crawfish, and garlic.
-In a separate bowl, mix together the cornstarch and heavy cream and stir into the soup mixture.
-Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly.

Broccoli Salad

1 pound Broccoli, chopped
1/4 cup Red Onion, diced
1 cup green raisins
1 cup black beans
3/4 cup mayonnaise
1 teaspoon dry mustard powder
1/2 teaspoon celery seed
1 tablespoon chopped fresh dill

-Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered for 2 minutes. Drain in a colander, and immerse in ice water until the broccoli is cold.
-Combine all the ingredients and refrigerate overnight for best flavor.