Moroccan-Spiced Broccoli

January 3rd, 2017

When fighting Candida overgrowth, eating plenty of anti-fungal herbs, spices, and produce is crucial!

As a cruciferous vegetable, broccoli contains isothiocyanates, which are sulphur- and nitrogen-rich compounds that attack the Candida fungus. The addition of the lemon juice, garlic, and spices makes this dish a powerful tool to fend off Candida overgrowth and rebalance the gut flora!

Moroccan-Spiced Broccoli
Course: Side Dish
Protocol: Autoimmune Solution (AIP), Candida Control & SIBO, Paleo, Thyroid Connection
Servings: 2 servings
Prep Time:  40 minutes

4 cups broccoli florets cut into ½-inch pieces
2 tbsp olive oil
1/2 tsp salt
1 1/2 tbsp lemon juice
1 tsp ground coriander
1 tsp ground cumin
3 garlic cloves minced
1/8 tsp cinnamon

Heat large pan over medium-high heat. Add olive oil to pan.
Add broccoli florets to pan and allow to cook for approximately 5 minutes or until they begin to soften.

Add garlic, spices, and salt to pan. Stir mixture frequently to prevent garlic and spices from burning. Allow to cook for approximately 3 more minutes or until spices are toasted and fragrant, and broccoli is cooked but not too soft. Drizzle lemon juice on top and toss well to combine. Serve as a side dish, or top with a piece of cooked protein for a full meal.

Recipe Source