Superfood the Week: Broccoli

Hey, did you guys know that one cup of raw broccoli provides over a hundred percent of your daily value of vitamin K and cancer-fighting vitamin C? In fact, broccoli's unique antioxidant and anti-inflammatory powers are actually proven to aid in the prevention of cancer. As another added bonus, this versatile veggie is packed to the brim with soluble fiber to combat cholesterol. What's not to love? Here are three creative ways to boost your broccoli intake.

Garden Style Lasagna: This healthy lasagna from Cooking Light is quite the crowd pleaser and loaded with summer veggies like zucchini, squash, carrot and broccoli, too. Low-fat cottage cheese and part-skim mozzarella make this recipe taste indulgent without all the guilt of traditional heavy lasagna. Did we mention it has fewer than 300 calories per serving? Win!Broccoli Salad with Almond Chile Dressing: Give your taste buds a treat with this unique Whole Foods recipe. It dresses up boring old broccoli with a flavorful sauce made from creamy almond butter, ginger, sweet dates and chili peppers. Serve with grilled chicken or tofu for a complete meal.
Broccoli Cheddar Burgers: Broccoli inside a burger? Yep, you heard right! Joy Bauer, RD, sure knows how to sneak those veggies in these delicious, lean turkey burgers. They're perfect for springtime grilling, lightened up with egg whites and a package of frozen broccoli for a fiber boost. Serve them on whole-wheat buns with lettuce and tomato for a serious veggie kick!

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Recipe of the Week: Springtime Broccoli Slaw

I can't help but be stoked when I use this slaw to convert broccoli haters into total believers. After all, it's crunchy, tangy and refreshingly satisfying. You can find broccoli slaw in the bagged salad section of your grocery store. I took a cue from Paula Deen and the Food Network, lightening it up yet added a tangy vinaigrette, seeds and dried cranberries to round out the flavors. Serve with grilled chicken or fish for a delicious light meal.

Unbelievable Broccoli Slaw:

INGREDIENTS (for slaw):

1 (12-ounce) bag broccoli slaw1/2 cup roasted pumpkin seeds1/2 cup dried cranberries2 tbsp sesame seeds that have been toasted in a dry skillet until fragrant1/4 cup chopped green onions

INGREDIENTS (for vinaigrette):

3 tbsp canola oil1 tbsp sesame oil3 tbsp rice wine vinegar2 tbsp lower sodium soy sauce1 tbsp honey1 tbsp fresh lemon juiceSalt and pepper to taste

INSTRUCTIONS:

In a large bowl, combine the broccoli slaw, pumpkin seeds, dried cranberries, sesame seeds and green onions. Toss to combine and set aside. In a medium bowl, combine all vinaigrette ingredients and whisky until well mixed. Pour vinaigrette over slaw mixture and toss until it is evenly coated. Serve immediately. Makes 6 servings.

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