Try This: Broccoli Fritters with Spinach Walnut Pesto
Whipping up a nourishing dinner doesn’t have to be as hard or complicated as you think! The ladies at the 1?0 Day Health Challenge?— H?aley Whitley,? holistic nutritionist, and C?laudine Dagit,? natural chef — will show you how just a touch of creativity can help you feel like a rockstar in the kitchen and make your taste buds jump for joy! With their seasonal detox program, they’re all about simple and seriously delicious whole foods. You can join them for their next live Challenge on Monday, October 19th.
Broccoli: you either love it or you hate it. We all know it’s way up there on the scale of nutrient-dense foods, but nothing is worse than a plate of overcooked, mushy broccoli (bringing back childhood memories, perhaps?). Indeed, steaming — but not overcooking — is the healthiest way to cook broccoli because it preserves the nutrients and increases their cholesterol lowering capabilities. We love this cruciferous veggie because it has cancer fighting qualities and anti-inflammatory benefits. It also has high concentrations of vitamin K, vitamin C, folate, fiber, and many detoxifying phytonutrients.
So, how can you fall b?ack i?n love of broccoli? Make fritters! This recipe is great for pleasing the whole family and making leftovers for lunch. You can use them as a main dish by adding a side of cooked grain or protein, eat them cold as a snack, or even top them with a poached egg for breakfast. Plus, the Spinach Walnut Pesto makes a great topping for the fritters as well as a dip or spread. Both of these recipes also freeze well.
Broccoli Fritters with Spinach Walnut Pesto
Serves 2, Prep time: 30 minutes, Cooking time: 5 minutes
1 T flax meal
2 cups broccoli florets
1 lemon, zest of 1/2 a lemon
1?4 cup almond meal
Sea salt and fresh pepper to taste
Optional: 2 T nutritional yeast and/or parmesan cheese for more savoriness 2 t coconut oil
2 cups arugula
2 T Spinach Walnut Pesto
- In a large mixing bowl beat the egg with the flax meal and let sit so it begins to thicken.
- Meanwhile, steam the broccoli florets in a steaming basket for about 4 minutes. Remove from the heat andrinse under cold water until room temperature. Put the broccoli in a food processor and add the flax egg mixture, juice and zest of 1?2 lemon, almond meal, salt, pepper, and optional nutritional yeast and/or cheese. Blend well.
- Using your hands, form into 6 patties and let rest on parchment paper in the fridge for a few minutes before cooking.
- Melt coconut oil in a skillet on medium heat. Cook the broccoli fritters for 23 minutes on each side.
- Prepare two plates with a bed of arugula tossed with fresh lemon juice. Mash the avocado with the pestoand divide among the fritters. Optional to serve with a side of braised green beans, your favorite fall veggie, or topped with a poached egg.
Ingredients for the Spinach Walnut Pesto:
Makes about 2 cups
4 cups packed spinach
1 bunch basil
1 cup walnuts
1?2 cup extra virgin olive oil Juice of 1?2 lemon
1?2 tsp. sea salt (or more to taste) 1 whole garlic clove
- Combine all the ingredients in a highpowered blender or food processor. Blend until fully incorporated and smooth.
- Store in a sealed container in the fridge. A 2 tablespoon serving is about 90 calories and will last for up to 2 weeks in the fridge and/or several months in the freezer if you have leftovers.
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