Broccoli With Garlic Sauce

Tender broccoli florets coated in flavorful garlic sauce and finished with a sprinkle of nutty sesame seeds. This recipe is low in fat, and free of gluten, cornstarch, canola oil, and soy, all of which can commonly be found in garlic sauces. Enjoy this recipe as a side to any meal or serve it alone as a snack.

The “trunks” of broccoli are rich in sulfur compounds that act as harmful gas to unfriendly bacteria and other microorganisms inside the intestinal tract and also travel straight to the liver, where they saturate liver tissue, allowing the liver’s immune system to have a fighting chance at controlling pathogens.

Garlic has a medicinal, pungent, astringent quality that is a pathogen’s worst nightmare. Garlic is incredible for the immune system.

Broccoli With Garlic Sauce

Ingredients:

• 4 cups broccoli florets
• 2 garlic cloves, finely minced or finely grated
• 1 tsp finely grated ginger
• 1/2 tsp red pepper flakes
• 3 tbsp coconut aminos
• 1/2 tsp toasted sesame oil (optional)
• 2/3 cup water
• 2 tsp arrowroot starch
• 1 tbsp fresh lime juice, to serve
• 2 tbsp finely chopped green onions, to serve
• 1 tbsp white or black sesame seeds, to serve

Directions:

Place the broccoli florets in a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 4-5 minutes, until tender but still crisp.

While the broccoli is steaming, add the garlic, ginger, red pepper flakes, coconut aminos, sesame oil (if using), water, and arrowroot in a small bowl. Whisk to combine.

Heat a large skillet over medium-high heat and add the garlic sauce. Bring to a boil and cook for about 2 minutes, whisking constantly, until the sauce thickens. Taste and adjust seasoning.

When the broccoli is ready, add it into the pan with the sauce and stir until evenly coated. Place into a serving bowl and add the lime juice, green onions, and sesame seeds. Serve immediately.

Serves 2-4

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Categories: Low Fat, Grain Free, Side Dishes, Holiday, St. Patrick's Day, Kid Friendly

This item posted: 09-May-2022