Although it may not be cold salad weather quite yet, you could add warm salad to your evening meal (and use any leftovers for lunch!) with this delicious broccoli dish. If you enjoy broccoli, you’ll be glad to learn that it can be particularly beneficial during perimenopause and menopause, because along with other cruciferous vegetables, it supports your hormonal health by promoting healthy oestrogen levels to reduce symptoms associated with this natural transition. Dark green cruciferous vegetables like broccoli contain nutrients like phytochemicals and sulforaphane, which acts as a liver detoxifier and helps metabolise oestrogen levels while decreasing oxidative stress in tissues.
Broccoli is also an excellent source of fibre, which is essential for digestion and having healthy bowel movements. Two cups of cooked broccoli provides around 30% of the daily recommended fibre intake. Menopause can often lead to loss of bone density and osteoporosis, but broccoli, being a great source of calcium, provides about 20% of the recommended daily intake for women, making it an excellent option for strengthening bones and reducing the risk of bone loss for those who don’t eat dairy. It’s also a good source of potassium and vegetable protein.
So, with that in mind, here is my delicious roasted broccoli salad with pine nuts and feta… I hope you enjoy it as much as me and my family do!!!
Ingredients
2 large heads of organic broccoli, chopped into bite sized florets
1 tbsp virgin cold pressed organic coconut oil
1/2 teaspoon Celtic sea salt and pepper each
200g pine nuts
1/3 packet of organic feta cheese, crumbled
Directions
Preheat oven to 220°C.
Chop up the broccoli florets into small, flat bite-sized pieces and spread out over a baking tray. Melt the virgin cold pressed organic coconut oil for a minute in a warm baking tray (it’s usually solid in the UK, due to our colder temperatures!), grind with Celtic sea salt and pepper, then toss around to coat the florets evenly in the oil. Make sure that they’re spread out in a single layer to avoid the broccoli steaming as it cooks. If necessary, use two baking sheets.
Roast the broccoli in the middle of the oven for 15 minutes or until the edges have crisped and the stems have become tender. Add the pine nuts and feta to the tray, stir them in and then return it to the oven another 5-10 minutes before serving.
And enjoy!!!
Love, Gaynor x
