Broccoli you either love or hate it.
In 1990, President George Bush frankly voiced his dislike, “I’m President of the United States, and I’m not going to eat any more broccoli.” Clearly it was wiped from the White House menu during his term, even though the first lady was allegedly a fan.
Whatever camp you’re in, broccoli is an excellent source of vitamins A, C and K. Available year-round, this fiber-rich, cruciferous vegetable is related to cabbage, kale, cauliflower, and brussels sprouts.
Crunchy and flavorful raw, it adds texture to crudités alongside creamy, savory fromage fort. It brightens every batch of vegetable soup with a pop of color, and elevates my favorite brassicas salad served with a smear of garlicky hummus.
For these and other low carbohydrate recipes that balance blood sugar without sacrificing flavor, check out my latest cookbook.