40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

Breakfast

Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN

Entrees

Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified

Salads

Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl

 Sides

Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate

Smoothies

Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating

Soups

Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

 

Sources:

1. http://articles.mercola.com/sites/articles/archive/2008/07/22/how-broccoli-fights-cancer.aspx
2. http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=82

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Larb

Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.

The original recipe calls for roasted ground rice, which  I omitted to keep it paleo-friendly.

For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef

 

 

Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce 
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Preparation:

• Marinate the chicken in 1/2 lime juice.
• Cook chicken making sure to break it down in little pieces (oil may not be necessary).
• Meanwhile in a large bowl combine de rest of the ingredients.
• Once the chicken if fully cooked add to the bowl and mix.
• Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix

Larb

Recipe Type: Salad

Cuisine: Thai Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3

Ingredients

• 1 lb ground chicken
• 2 limes, juiced
• 4 tbsp of fish sauce
• 1/3 medium red onion, sliced
• 1-2 sliced green onion
• 2 tbsp of fresh chopped cilantro
• 1 tbsp of fresh chopped mint leaves
• Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Instructions

1. Marinate the chicken in 1/2 lime juice.
2. Cook chicken making sure to break it down in little pieces (oil may not be necessary).
3. Meanwhile in a large bowl combine de rest of the ingredients.
4. Once the chicken if fully cooked add to the bowl and mix.
5. Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix

3.2.1753

 

Easy Sauerkraut

 

Fermented vegetables are gaining popularity due to their beneficial bacteria and their role in improving digestion and strengthening the immune system. This easy sauerkraut is the most basic fermented cabbage recipe, but feel free to combine it with other vegetables such as carrots, onions, ginger, cauliflower, cilantro, jalapeños, green chilies, Brussels sprouts, greens, beats, turnips, etc or spices such as dill, caraway seeds, cayenne or red pepper, or celery seeds.

It is believed that the consumption of fermented cabbage originated in China over 2000 years ago and then brought to Europe by nomadic tribes . Today many different countries enjoy this probiotic rich staple: the French eat choucroute, the Germans sauerkraut and the Koreans kimchi.

Sauerkraut provides a high density source of a wide range of beneficial live bacteria which assist in the digestive process, without this beneficial bacteria our digestive system becomes a home to harmful parasites and yeasts, resulting in the condition of candida. More and more studies agree that most disease originates in your digestive system. This includes both physical and mental disease. (read more about it here: http://articles.mercola.com/sites/articles/archive/2013/01/02/digestive-system-gut-flora.aspx or here : http://www.naturalnews.com/033659_sauerkraut_health_benefits.html#ixzz2Gtg91ukB ).

For other cabbage recipes try my cabbage unrolled.

Ingredients:

1 head of cabbage
2 garlic cloves, sliced or pressed (optional)
1 tbsp of sea salt or celtic salt

Preparation:

• Remove one cabbage leave and set aside.
• Shred or thinly slice the cabbage.
• Place cabbage in a bowl and add the salt.
• Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
• Add the garlic or optional ingredients.
• Transfer the cabbage and the juice into a mason jar.
• Put the reserved cabbage leave on top.
• Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
• Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
• Refrigerate and eat

Easy Sauerkraut

Easy Sauerkraut

Recipe Type: Fermented Vegetables

Cuisine: Paleo

Author: Edible Harmony

Serves: 4

Ingredients

• 1 head of cabbage
• 2 garlic cloves, sliced or pressed (optional)
• 1 tbsp of sea salt or celtic salt

Instructions

1. Remove one cabbage leave and set aside.
2. Shred or thinly slice the cabbage.
3. Place cabbage in a bowl and add the salt.
4. Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
5. Add the garlic or optional ingredients.
6. Transfer the cabbage and the juice into a mason jar.
7. Put the reserved cabbage leave on top.
8. Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
9. Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
10. Refrigerate and eat

3.1.09

Kohlrabi Slaw

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What happens when a cabbage and a broccoli get married? A kohlrabi!!! A delicious root vegetable that is very rich in vitamin C, just one cup of it has over 100% of your vitamin C daily requirement. The leaves are also edible so I decided to combine both the vegetable and the greens into this Kohlrabi slaw.

I stumbled upon this root at my local supermarket and I was very intrigued by it. I love trying new things and I had never seen it before. Without a clue on how to prepare it, I went ahead and bought a few of them.  I was very excited about my new-found rare and exotic vegetable…  I posted a picture of them on Facebook thinking that people were going to be puzzled about it.  To my surprise, I realized that this is a common vegetable in some other areas of the country. I learned a lot about them and I was surprised to find out that people would rather eat this raw, so I kept them raw yet sautéed the greens.

Ingredients:

3 medium kohlrabi julienned
3 kohlrabi greens, chopped
3 garlic cloves, minced
1-2 carrots, shredded or julienned
¼ tsp of cumin
¼ cup of lemon juice
¼ cup of olive oil
¾ tsp of raw honey
1 tbsp of coconut oil
salt and pepper to taste

Preparation:

• Using a mandolin slicer or a knife julienne the kohlrabi and carrots
• Set in a large salad bowl
• In a large skillet over medium heat sauté the kohlrabi green, minced fresh garlic, cumin and salt with the coconut oil until tender and remove from heat.
• In a separate bowl, whisk the lemon juice, olive oil, raw honey, salt and pepper
• Combine everything together and serve.

 

Serves 4-6
This recipe holds great for a day or 2

Creamy Tahini Vinaigrette

Trying to find a healthy salad dressing has been impossible, they all have wheat, soy, canola oil, sugar, high fructose corn syrup or ingredients that I can’t even pronounce. (Being a foreigner that is probably not a valid reason).

I am happy just putting olive oil and vinegar or lemon, salt and pepper, but once in a while I like to spice up my salads. This one is one of my favorite dressings

 

Ingredients:

 

1/2 cup of tahini

1/2 cup of extra virgin olive oil

1/4 cup of lemon juice

1/4 c of coconut aminos (soy sauce replacement)

1/2 tbsp of black pepper

1/2 tsp of mustard powder

1 tbsp of fresh ginger, finely grated

2 tbsp of water salt to taste

 

Preparation:

• Mix all ingredients together.
• Let stand for 20 minutes (optional).
• Serve over your favorite salad.

Not Potato Salad

Looking for something to do with that mayo recipe I posted a couple of days ago? Here is a suggestion; a lower carb alternative to the traditional potato salad

Ingredients:

1 head of cauliflower, steamed and diced
5 hard-boiled eggs, diced
1/2 cup mayonnaise (see recipe here)
1 tbsp of Dijon mustard
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 to 1 tbsp of dry dill weed or 2 tbsp of fresh
Salt and pepper to taste

Preparation:

• Mix all ingredients together.
• Refrigerate for an hour.
• Sprinkle with some paprika and serve