Masters of Health Magazine September 2018 - Page 34


Wash the broccolini well and remove the tough parts of the stems.

Steam in a small covered pot/pan with the garlic and water, on medium heat,

for 2-3 minutes, until tender and still bright green. Do not over cook.

Place the ingredients into a blending container with the water (or juice of

1 tamari lamb shanks), seasalt and extra virgin olive oil, and blend into a thick

creamy sauce. Add more water if needed for consistency, but don’t make it too


ENJOY with spirals, fettuccine, potatoes, and/or lamb. (shown on the picture)

Use organic ingredients

Serves 2

Suitable for ALL blood types

Originally developed by the Sakata Seed Co. of Yokohama, Japan in 1993, broccolini

is a cross between broccoli and Chinese kale known as gai-lan. It is milder, a bit sweeter, and more tender than broccoli. Nutritionally, it is a rich source of vitamins K, C, folate, pantothenic acid, B6, B2, choline, and other B vitamins. It also contains vitamins E, A/betacarotene, and other carotenoids, such as lutein and zeaxanthin.

Broccolini is high in fiber, chromium, phosphorus, manganese, potassium, and other minerals. This unique combination of nutrients gives broccolini strong antiinflammatory, antioxidant, and detoxification properties. Its rich supply of phytochemicals help maintain the nervous system, brain function, vision, blood pressure, and bone health. As a member of the cruciferous family, broccolini contains a high concentration of glucosinolate compounds, which releases myrosinase enzymes.

This enzyme activity produces a variety of antioxidant compounds, such as sulphoranes, indoles, and isothiocyanates. Glucosinolates and other phytochemicals lower the risk of colon or lung cancer and help to prevent bladder, breast, prostate, stomach, and esophageal cancer. These vital nutrients also help to prevent heart disease and stroke.

Broccolini on fettuccine served with lamb shank