Written by Gayle
|image from Foxy Organic website|
But broccoleaf — the leaves of broccoli — is nutrient dense for humans, too. Packed with vitamins A, K, and antioxidants, broccoleaf is mineral dense, too. It has a higher calcium content than both kale and broccoli florets. Now a few farmers are trimming the young leaves and sending them off to the market, and Lassen’s is excited to now offer organic broccoleaf in our produce department.
It’s a wonderful green to add to your detox juices or smoothies, and its flat, thick leaves are great for wraps. Cancer-preventing glucosinolates are found in abundance as well, so it is a great addition to your healthy diet. Versatile and delicious, broccoleaf is sweeter than kale, and can be used like many other greens. Use it as a salad base, shredded into scrambled eggs, or tossed into soups and smoothies.
Broccoleaf and Roasted Yam Salad
- Roasted organic garnet yam (about 8 oz)
- Roasted organic celery root (about 8 oz)
- 1 bunch organic broccoleaf (they are packed in 10-leaf bunches), chopped
- 1/4 cup dried cranberries
- 1/4 cup sliced organic almonds, toasted lightly
- Dressing: Mix together
- 2 TBSP Extra-virgin olive oil
- 2 TBSP Apple-cider vinegar
- 1 tsp stone-ground prepared mustard
- 1 tsp raw honey
- salt and pepper to taste
- Pre-heat the oven to 425 degrees.
- Peel and chop the yam and celery root into 3/4 inch cubes
- Toss the yam and celery root with 1 TBSP olive oil, then sprinkle with salt and fresh-ground pepper
- Roast for 20 minutes, turning once.
- Remove from the oven and cool.
- Chop the broccoleaf, and then add the cranberries and almonds.
- When the yams and celery root are cool enough, add to the bowl and toss with the dressing.