Broccoli contains many Sulphur compounds known as sulforaphanes and these are used by the body to support the detoxification systems, so essential to ensure female hormone metabolites are processed into forms that are less harmful within the body.
These detoxification processes are going on all the time within our bodies and we need to support them in a healthy way to reduce the risks of hormone driven cancers etc
The addition of peas provides a clean and sweet taste and a healthy vegan protein contentÂ
Serves 4
IngredientsÂ
- 6 stalks of broccoli chopped into 1 cms slices
- 1 large onion chopped
- 2 cloves of garlic choppedÂ
- 1 tablespoon of coconut oil
- 1 tsp Marigold bouillon
- 900ml hot water
- 200gms frozen peas
- Sea salt and black pepper
Method    Â
- Melt the coconut oil in a large saucepan and add the chopped onions and garlic and a little water – pop on a lid and steam fry for about 3 mins
- Mix the Bouillon with the hot water and add to the pan
- Â Add the broccoli and cook for 10-15 minutes until soft
-  Add the peas and blitz to a smooth consistency – save a few peas for decoration on the top to serve
- Add salt and pepper to taste – ¼ teaspoon of sea salt crystals works well  Â
Alternatives ingredients –
Fresh or frozen peas can be used and florets or stalks of broccoli – I use up the stalks this way because they are not so desirable on the dinner plate, but still contains lots of the good nutrients.
Storage – Keeps in the fridge for 3 days and can be frozen in portions
Prep time: 10 mins   Cooking time:20 minutes
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