Broccoli with Sesame Salt

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Broccoli with Sesame Salt
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Broccoli is perfectly cooked when it is brilliant green and tender-crisp. Remove it from the heat at once and serve it right away. Cauliflower is also done cooking when it is tender-crisp. Although sesame seeds are high in fat and should be consumed in moderation, they can serve as a great source of calcium and dietary fiber.


Yields: Makes 4 cups

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Ingredients

1 T raw unhulled sesame seeds

1/8 tsp salt

1 bunch broccoli or cauliflower


Preparation

To make sesame salt, toast the sesame seeds in a heavy skillet over medium heat, stirring constantly, until they begin to pop and brown slightly, about 5 minutes. Transfer to a blender or coffee grinder. Add the salt and grind into a uniform powder.


Cut or break the broccoli or cauliflower into bite-size florets. You should have about 4 cups. Peel the broccoli stems and cut them into bite-size pieces. Steam over boiling water or cook in a microwave until just tender. Transfer to a serving bowl and sprinkle with the sesame salt. Toss until evenly distributed. Serve immediately.

Stored in a covered container in the refrigerator, leftover Broccoli or Cauliflower with Sesame Salt will keep for up to 2 days.


PER SERVING: 41 calories; 1.2 g fat; 0.2 g saturated fat; 26.3% calories from fat; 0 mg cholesterol; 3.5 g protein; 6 g carbohydrate; 1.7 g sugar; 3.4 g fiber; 85 mg sodium; 56 mg calcium; 1 mg iron; 40.8 mg vitamin C; 674 mcg beta-carotene; 1.4 mg vitamin E

Additional Tips

Variation: Use flax seeds or black sesame seeds instead of unhulled sesame seeds. If using flax seeds, do not toast them before grinding.

The Cancer Project

Visit The Physicians Committee website for more delicious Food For Life recipes.




The Cancer Survivor's Guide:
Foods That Help you Fight Back
is available at Amazon.com

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