Broccoli in Citrus-Avocado Cream with Fresh Sage

This is a great way to eat your broccoli! Lightly-steamed florets are served in a silken orange and avocado cream made with pumpkin seeds and garden fresh sage, garnished with toasted pine nuts. Not only is this dish full of flavour and crunch, but also offers a rich nutritional profile. This recipe is an unusual salad or side dish. Served with rice crackers or crusty bread, it makes a filling meal on its own...and is so easy to prepare!

You'll need: broccoli with stalks; 1 orange; 1 avocado; 12-14 orange cherry tomatoes; 1/4 cup raw pumpkin seeds; 2 tablespoons raw pine nuts; 2 leaves of fresh sage; 2 tablespoons filtered water; sea salt to taste.

Method: Wash broccoli and shake dry. Cut tops from stalks. Separate florets into bite-size pieces. Lightly steam until just tender. Rinse in cold water, drain. Place in a large bowl.

Wash and quarter orange tomatoes. Add to broccoli florets. Cover and set aside.

Place water, pumpkin seeds and salt in blender. Peel, pit and chop avocado and add to blender. Add peeled and chopped orange  sections, sage leaves, and salt to taste.

Blend at medium speed until a thick smooth cream is formed.

Lightly toast pine nuts over low heat until fragrant and shiny. Add pine nuts to broccoli and tomatoes, reserving 1 teaspoon of pine nuts for garnish.  Add citrus-avocado cream to vegetable mixture, and gently combine. 

Place broccoli mixture in a serving dish, and sprinkle with reserved pine nuts and a sage leaf. Enjoy!

For contemplative thoughts about food, visit zen-cuisine!

To see the Adventures of Extraordinary Elsie the Eskie-poo Pup, click here!