Broccoli Pasta This dish is vegan, gluten-free and packed with omega-3, natural antibiotics

Feb 12, 2016 | | Say something

broccolipasta This dish of broccoli Pasta is vegan, gluten-free and packed with omega-3, natural antibiotics

cruciferous vegetables are many, are loaded with antioxidants, anti-cancer properties, phytonutrients and fiber – not to mention, are delicious. And for a while now, alternative health world has been analyzing the health benefits of broccoli stalks or stems .

Once you peel through the outer skin, you get the crisp, bright vegetarian-center, ideal for pecking roasting, or even become noodles! The recipe at the bottom of this page you need to keep the broccoli stalks and stems for better uses composting.

Broccoli Stalkoli

So what is all these good things hiding in the stem of the vegetable? Why just eat the florets, when the stem and leaves are the richest part? The easy answer is because when we were kids, we were the dinosaur and broccoli was the tree.

That’s what brought me to eat, anyway. Now I love broccoli wherever they can get :. Quinoa in bowls, as a side for dinner, or even just a snack at noon

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Gram for gram, stalk of broccoli contains more calcium, iron and vitamin C that foil. Although the flower flavor provide a good source of vitamin A – so do not just throw the top of broccoli. Eat the whole thing!

Roasted Broccoli Pesto

Here we will use your broccoli long stem to make a pesto sauce, but make sure you have enough broccoli to top afternoon their pasta. If you have a lot of long stems of broccoli, you can julienne and boil them for use as noodles. Otherwise, use rice noodles or vermicelli any gluten found here .


3 heads of broccoli with long stems, chopped into pieces and stems reserved

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½ avocado, diced

1-2 cloves garlic, minced

5-7 fresh basil leaves

2 tablespoons lemon juice

¼ teaspoon salt Himalayan pink

⅛ teaspoon black pepper ground

virgin olive oil extra ¼ c (or avocado oil )

rice noodles

8 oz (or any of the noodles found here )


⅓ pine nuts c

1 teaspoon nutritional yeast

¼ teaspoon salt


  1. Heat oven to 375 degrees. Place broccoli florets on a baking sheet, drizzle with olive oil, season with salt and pepper and mix well. Roast until tender, 15 to 20 minutes. Remove from oven and let cool slightly.
  2. Peel or cut the outermost layer of stems of broccoli and julienne using a peeler, peel the stems lengthwise to form long, thin strands.
  3. In a small saucepan, combine pine nuts over medium heat until golden brown or 2-3 minutes. Put the pine nuts, yeast and salt in a blender and pulse until the texture of the mixture is similar to grated cheese. Set aside in a small bowl.
  4. Place the roasted broccoli in the food processor with avocado, garlic, basil, lemon juice, salt and pepper, and pulse to combine. It gradually add oil to food processor runs until the mixture is thoroughly mixed, but not soft. Set aside.
  5. Cook the pasta (or leftover broccoli stems julienne) to desired tenderness. Drain and return to pot, add the pesto sauce. Toss to coat.

NUTRITION: (per serving)

580 calories, 23 g pro, carbohydrates 77g, 20g fiber, sugar 11g, 26g fat, 3 g of fat sat, 450 mg of sodium


This article was originally published on, Read the original article here

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Posted in: alternative medicine, Chronic Illness, Healthy Dinner, Healthy Life, Healthy recipes

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