Ginger Broccoli & Zucchini

I’ve re-made this recipe a number of times since creating it because it always ends up going fast! Broccoli is not only so good for you but delicious when mixed with tamari and ginger!

Here is why this recipe is so gosh-darn great for you:

Fiber

• The zucchini contains a special type of fiber called pectin, that is known to help regulate blood sugar
• Fiber is also important in digestion to ‘keep things moving’, and 1 cup of broccoli contains over 5g of fiber

Indole-3-Carbinol

• You’ve likely heard me speak of this before, but the broccoli contains the compound indole-3-carbinol, which has been proven to be anti-cancerous.

Digestive Relief

• Ginger has long been know to provide digestive relief.  The herbalists use it because it is what’s called a ‘carminitive’, which naturally reduces gas.

Anti-Inflammatory

• Ginger has also proven effective in those with inflammatory conditions like arthritis. One study showed that ‘ginger extract over 3 months showed a reduction
  in pain, better joint mobility, and less swelling and morning stiffness, even
  though the participants had stopped taking their anti-inflammatory medications’.

Ginger Broccoli & Zucchini

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe type: Vegetable Side Dish

Serves: 4-6

Ingredients

• 2 cloves minced garlic
• 1 red onion, chopped
• 1 small head broccoli, chopped into bite size pieces
• 1 zucchini, chopped
• 2 TBSP minced ginger
• 2 TBSP tamari
• 1 TBSP sesame oil or olive oil
• 1 TBSP coconut oil

Instructions

1. Heat coconut oil over medium heat in a pan
2. Chop garlic and onion and heat in pan, cooking for about 2-3 minutes
3. Add in broccoli, zucchini and ginger
4. Season with tamari and sesame oil
5. Cover with lid
6. Cook for another 8-10 minutes or so, stirring so it doesn't burn
7. Remove from heat when broccoli is thoroughly cooked, but not overcooked. It should not be soggy.

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