Growing up I didn’t much care for Broccoli, I found it too smelly and bitter.
My son Charlie was the same, he wasn’t a big fan of Broccoli either until I started preparing it this way.
In hindsight I can see now that I was probably over streaming the Broccoli, which made it stink the house out, and taste bitter. It took me almost seven years to get Charlie to eat Broccoli, this was the dish that won him over. It’s salty, crunchy with a tangy lemon zing.
It’s best served hot, fresh out of the oven, otherwise it’s more soft than crunchy and doesn’t taste as nice.
My family eats about four Broccoli and week.
This is only possible because they have a 2 broccoli for $3 deal at my local farmers market. I went to a supermarket the other day and they wanted $3.50 for one non organic Broccoli!
To put that in perspective, I buy four beautiful Broccoli from my local farmers each week for $6. Times that by how many weeks in the year (52) and I spend $312 years on Broccoli.
If I had to buy the same amount of Broccoli and a supermarket at $3.50 a pop, it would cost me $728 a year!
Apparently conventional Broccoli is heavily sprayed, and it best to eat organic, but at my local shops one organic Broccoli costs $5. Meaning if I wanted to switch to organic it would set me back over $1000 a year for Broccoli alone!
The other day I visited a supermarket in (not the nicest areas of) Perth and I was absolutely appalled by the state and cost of food. I could buy a big box of chocolate biscuits for $1.50 and a 2L soft drink for $2, but the Blueberries were $5 a punnet and Apples were $4.99 a kilo, and they were soft and mushy!
How can we expect people to buy real food when it’s either poor quality, or costs more than 3 times than processed food?
At the Bunbury Farmers Market I can buy 2 punnets of blueberries for $7, and beautiful fresh, crunchy Apples for $3.99 a kilo. My family eats about 20 apples a week, I shudder at the thought of what our food bill would be without the Bunbury Farmers Market.
Why is there such a huge difference in the cost and the quality of food, depending on where you live in Australia?
It’s not right!
If we want people to be healthy and well, the script has got to be flipped, so that everyone can afford to eat real food, and no one has to choose between mushy apples or processed food.
Biscuits should be $5 a packet, and blueberries should be $1.50 a punnet – not the other way around!
If healthy food was cheaper than processed food, more people could afford to eat it and be well.
Food is medicine
There are many health benefits of eating Broccoli, but the reason why I eat so much of it is because it is one of the best things you can do for your gut. My gut is Leaky, and Broccoli nourishes and stimulates the growth of good bacteria to help my microbiome get back into balance.
If you have tried Broccoli in the past, and have been turned off by it’s sulfuric smell and bitter taste, it could be due to the quality of the Broccoli, or it could of been over steamed. Try picking a fresh Broccoli up from your local farmers market, and make this delicious AIP Low FODMAP, recipe with it. When fresh and cooked correctly, Broccoli is slightly sweet, super nutritious and delicious.
I like to make this Whole30 compliant Crispy Roasted Lemon Broccoli dish for lunch and serve it with some roast carrots and either meat, chicken, or fish for dinner.
Crispy Lemon Roasted Broccoli
The most delicious way to eat broccoli!
- 2 tablespoons good quality fat duck fat, tallow, rendered bacon, coconut oil, drippings etc
- 1 broccoli washed well
- 1/2 lemon
Preheat the oven to 220 degrees celcius, 200 degrees fan forced, and line a baking tray with baking paper.
Melt the fat in a big pot on the stove. Remove from heat and squeeze in the lemon juice.
Chop the broccoli into florets and add it to the pot, stirring to coat it in the fat and lemon juice.
Season to your liking before scattering evenly over the tray.
Bake the broccoli in the oven for 15 minutes or until crispy.