Tuesday, May 5, 2015

Broc Guac (Broccoli guacamole)

Guacamole made from broccoli?? Yep, we said it! Now, there is absolutely nothing wrong with avocados, they are a delicious and nutritious fruit. But, if you want to cut some of the calories from guacamole or you're just intrigued and want to try something new, don’t worry, it is super tasty and we think you will be pleasantly surprised by this recipe.

A little background on broccoli: it’s a rich source of vitamins C, K, and B-complex, along with a treasure trove of minerals. Although one cup of milk has more calcium than a cup of broccoli, the human body absorbs the calcium from broccoli more effectively than from milk. From your body's perspective, broccoli is said to be richer in calcium than milk. 

Convinced yet?
Let’s give it a whirl!

2 cups cooked broccoli
2 tbsp. of organic salsa
1 tsp olive oil
1 tsp chili powder

¼ tsp salt
½ tsp minced garlic
¼ cup of cilantro
1 tsp chopped jalapeño
2 tbsp. of cream cheese
Note: ingredients such as chili powder and jalapeño can be increased to add more heat.

  • Trim the stocks from the broccoli and place the florets in a pan with about an inch of water. Cover and cook on the stove-top until soft.
    Note: Cooking the broccoli until it’s slightly overdone helps with the blending process.
  • Pulse the cooked broccoli in a food processor.
  • Add salsa, olive oil, chili powder, salt and minced garlic to broccoli and continue mixing.
  • Finally, add the cilantro, jalapeño, and cream cheese and continue processing until smooth.
  • Serve warm with chips.

Makes a great topper for nachos, tacos, fajitas, etc.  
We have found that guacamole made with broccoli holds well, without discoloration, in the refrigerator overnight and can be served chilled.

Author: Mel R, Marketing Assistant

Recipe inspired by chef Ludo Lefebvre.

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