Don’t throw away those broccoli stems! There are many uses for them, and they are sweet, tender and contain many of the the same nutrients as the broccoli floret, See https://veronicashealthyliving.com/portfolio-items/broccoli-superfood-or-not/
The tough, outside stem should be trimmed, which leaves the tender, crunchy inside that is perfect to cut into strips for crudités’, chopped for stir fries and sliced into thin strips for slaw, salads and soups.
For today’s recipe, we will used the food processor to cut the stems and broccoli leaves into small pieces. However, you may slice the stems thinly to serve as a Cole slaw or in a salad, if so desired.
2 cups diced broccoli stems (I use food processor)
1/4 c. diced red onion
1/2 c. shredded carrots
1/3 c. sunflower seeds
1/2 c. raisins, organic
1/3 c. mayonnaise
1 tbsp. lemon juice
Process broccoli stems, onions and carrots until blended, but still somewhat chunky. Pour into a mixing bowl, and add the rest of the ingredients. Mix thoroughly. Add salt and pepper to taste, with a dash cayenne. Enjoy!
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