There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
There are so many kinds of broccoli! This note talks about the more traditional green broccoli, but other fun ones to work with are purple broccoli, romanesco (which has a super fun-shaped crown) and broccolini. All parts of the broccoli are great for eating - from the tops to the stalks to the leaves. Throw the leaves into a smoothie or treat them like you would kale. Roast or rice the stalks. If you find yourself sensitive to eating broccoli raw, cooking them may make them more tolerable as your gut gets used to it.
For green broccoli, pick a uniform dark green one with a firm stalk and tight crown. Avoid ones with yellow or brown spots.
Store in the refrigerator, but not in a sealed container. If you want to go an extra step, wrap in a lightly damp paper towel.
If you're watching for high-oxalate foods, you may want to do further outside research.
Head avacado oil in a large skillet over medium high. Add broccoli with sea salt and pepper and saute for up to 5 minutes. Add 1-2 tablespoons of water (depending on amount of broccoli) and saute further until tender.
400°F for 15-20 minutes. Make sure the broccoli is washed and dried before mixing with avacado oil, sea salt and pepper (so that it roasts rather than steams). Cut uniformly and spread the pieces apart.
Place half a cup of water in the pot then the steamer basket on top. Add your broccoli and set to Manual setting for 0 minutes (yes, zero minutes). Quick release the pressure when done (important - so it doesn't keep cooking.)
All content found on the REID Together website has been made available for informational and educational purposes only. The content is not intended to cure any specific health issue, or to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Under no circumstances shall REID together be responsible for damages arising from use of the information provided (including negligence or otherwise).
REID together is independent of Dr. Katie Reid, Unblind My Mind, Inc. or any affiliates. The REID diet is solely used as any other diet name would be discussed.
© Copyright 2025 REID together | Brevi, Fenn, and Molly are trademarked and - while they love to help all - live happily at REID together.
