This dish is for those of you avoiding starches (there is actually NO rice in it).
Coconut oil 2 tbsp
Cauliflower, raw 3 cups or 1 medium
Water 1 tbsp
Broth 1/2 cup
Green onion 1/2 cup
Carrots, grated 1/2 cup
Garlic, minced 2 cloves, or 2 tsps
Ginger, grated 1 tbsp
Braggs or Soy Sauce 2 tsp
Sesame oil 1 tsp
Shred cauliflower in food processor or grater.
Beat egg and water together.
Heat the coconut oil and cook cauliflower until light brown, about 5 minutes. Add broth and simmer, covered, 5 minutes.
Add onion, carrot, garlic and ginger and cook another 5 minutes. stirring constantly.
Stir in the soy seasoning and sesame oil. Push mixture to outer edge of skillet. Pour egg/water mix into centre, Cook for 2 minutes, then mix with “rice” mixture.
1 veg, 2 fat per serving (1/4)
This is a summary from Dr Mercola`s latest write up on brocolli:
- Broccoli has been repeatedly shown to be one of nature’s most valuable health-promoting foods, capable of preventing a number of health issues, including but not limited to hypertension, allergies, diabetes, osteoarthritis and cancer
- Recent tests on cells, tissues and mice show that a broccoli compound, sulforaphane, blocks a key destructive enzyme that damages cartilage
- Sulforaphane, a sulfur compound, has also been shown to kill cancer stem cells, thereby slowing tumor growth. It also normalizes DNA methylation, which is important in regulating gene expression
- Specifically, it appears that broccoli contains the necessary ingredients to switch ON genes that prevent cancer development, and switch OFF other ones that help it spread
- Research has shown that fresh broccoli sprouts are FAR more potent, allowing you to eat far less in terms of quantity. Sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads