Original recipe posted on Food Revolution Network. Modified by Dr. John
Makes 4 or 5 Servings
PREP TIME 15 mins
Broccoli and Almonds are stars here. They have a huge nutrition punch for bone health. Both are sources of calcium, and Broccoli also has vitamin C, potassium, phosphorus, zinc, and iron which support strong bones. Almonds have a lot of plant-based protein, as well as calcium, magnesium, vitamin E, and B vitamins. Even one simple dish can have a substantial impact on health.
This dish is a wonderful accompaniment to a mutliti vegetable alad- see Salad Recipe folder. It is a fabulous main dish served over a bed of whole intact grains like Farro, Quinoa, Sorghum, Barley, or Buckwheat 😊
Ingredients
6 cups broccoli cut into florets [see Dr John’s Cooks Note on Veggies below]
¾ cup large diced yellow onion
Almond Sauce:
- 1/2 cup almond butter [Dr John microwaves the jar 30 seconds to soften]
- 1 Tbsp ginger fresh, minced or 1 ½ tsp ground ginger
- 1 Tbsp minced garlic [or 1 ½ tsp pre-minced garlic]
- 1 Tbsp minced jalapeño peppers
- 3 Medjool dates [or 5 small deglett dates]- cut into small pieces and place in a small glass covered with a little water. Microwave for 30 to 45 seconds. Let sit.
- 1 ½ Tbsp low-sodium tamari, [or low-sodium soy sauce or coconut aminos] 1lime juiced [or 2 Tbsp lime juice]
- 1/2 cup water +/- to desired sauce consistency
- 2 tsp hot pepper sauce (OPTIONAL only)
Top Garnish when Serving [Optional]
- 2 Tbsp sesame seeds [toasted or not]
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
Directions:
Making Your Almond Sauce:
- Chop and mince the listed sauce ingredients before you begin.
- Prepare the diced dates, as noted above; and let them stand 10 minutes or longer after microwave before using.
- Whisk all of the sauce ingredients together in a bowl; and set aside.
Note: Taste and adjust ingredients as needed- i.e. more lime, tamari, almond butter, or more ginger.
Making the Drunk Broccoli with Almond Sauce:
Roasting Veggies Method:
- Preheat a large deep pan or wok on medium high heat. Add 1/3 cup of filtered water.
- When the water has come to a boil add the onions to the pot; and sautee about 2 minutes until soft.
- Add in all of the veggies. Sauté the veggies 3 to 4 minutes leaving crispness for nutrition and crunchy texture.
- Now add just enough sauce to cover veggies as you mix, and take the dish off of the hot burner. Note: Do not want to drown the veggies in the sauce. Put your bowl of sauce on the table as a side.
- Serve over a warm whole intact grain. Use an optional garnish at serving as well. Dr John
Steaming Veggies method:
- Place a stainless steel steamer insert into a pot on the stove with water filled to just under the insert.
- Heat the water on high until the water boils.
- Add Broccoli and/or other vegetables to the steamer basket, and reduce heat to a simmer and cover. Steam for about 5 to 7 minutes testing with a fork. Leave some crispness for nutrition and a crunchy texture.
- Place veggies into large bowl a bowl and mix in just enough sauce to cover as you mix them. Do not drown the veggies in sauce. Place extra sauce on the side.
Serving Suggestion
Serve over a warm whole intact grain like farro, wheatberries, sorghum, buckwheat, brown rice, or quinoa. Use an optional garnish at serving if you like. Dr John
Cook’s Notes:
Veggies
- You may add up to 3 more cups veggies to this recipe to serve more people! You do have extra sauce.
- You may substitute or add other favorite veggies to the pot. Other veggies include bok choi, thin sliced brussels sprouts, red pepper slices, zucchini sliced in coins, sliced mushrooms, or others.
Nut Butter:
You may use smooth natural peanut butter in place of the almond butter.
Other uses for Almond Sauce:
- Use it as a vegie and grain bowl sauce.
- Add balsamic vinegar or or a little water, and use it as a salad dressing.
- Fold some into Asian stir-fry veggies.
Storage: Refrigerate for 5 to 7 days. Freeze for 3 months.