A quick salad that I made for supper. It was inspired by a Moroccan restaurant where I had a delicious dinner with my friends last week. A great combination of roasted (or steamed) broccoli, chickpeas and pomegranate “pearls”! Just seasoned with some extra virgin olive oil and fresh orange juice. Tasty!
Broccoli is a great source of vitamin A and B2, both needed for a healthy skin. Vitamin B2 also turns fats, sugars and protein into energy. Vitamin C in broccoli strengthens the immune system. Pantothenic acid, folic acid and vitamin B6 are all essential for brain and nerve function. They are involved in energy production and help to make so-called anti-stress hormones working as a natural anti-depressant. Sulforaphane is an anti-cancer compound in cruciferous vegetables, mostly commonly credited to Broccoli. So no wonder broccoli is claimed to be one of the healthiest foods on the planet!
Tip! It’s old news that microwaving would be bad for us or remove foods nutritional value. By microwaving your broccoli you actually preserve more of the broccoli’s vitamin C, a particularly heat sensitive vitamin, than by boiling or steaming it – the less water the better!
All legumes, like chickpeas, are complex carbohydrates which mean that the body is able to slowly digest and use them for energy. Chickpeas contain important folic acid (folate) which is especially important during pregnancy for brain and nerves development. Folate also plays a role in DNA synthesis and repair. Chickpeas a good source of fibre, protein, iron, phosphate, magnesium, manganese, zinc and selenium that can prevent inflammation.
Pomegranate juice has been found to have three times the antioxidant activity of red wine and green tea. Therefore it has potent anti-inflammatory properties. Pomegranate might help with memory problems, improve exercise performance, fight bacterial or fungal infections, lower the risk of heart disease, lower the risk of type 2 diabetes, Alzheimer’s disease and even some cancers.