As I mentioned in my creamy super green soup post, I’m not actually the biggest fan of broccoli but one way I’ve found works for me is to cover it in nut butter and spices to make it really tasty, which is exactly what I’ve done here.
Who doesn’t love a satay sauce?
How about one with a good dose of the oh so good for you broccoli alongside some carrodles (carrots spiralised into noodles), feel free to sub other veggie noodles or regular ones if you don’t have a spiraliser, I just wanted to up the veg intake on this one as well as using up spare carrots.
I’ve specified the use of tamari in this recipe which some people may not be familiar with. It’s basically soy sauce that’s slightly less salty and doesn’t have wheat flour in it meaning it’s gluten free, most typical soy sauces do contain wheat flour which can be a hidden source of gluten which can cause issues for people with allergies.
Secondly, I prefer to only use high quality, preferably organic, fermented soy products as the fermentation process enhances digestibility and nutritional content and turns it into a probiotic (benefits gut health).
For anyone with soy allergies, coconut aminos are another option.
Recipe (serves 1)
1 large carrot-spiralised (or cooked noodles of choice)*
1/4 head broccoli (approx. 75g)
1& ½ Tbsp natural runny peanut butter
Juice of ¼ lime
1 tsp tamari
½ tsp chilli flakes or ¼ tsp cayenne powder
½ tsp ginger powder
coconut oil for frying
splash hot water to thin out sauce
*Note: can also use spiralised squash or courgette etc for noodles
1– Chop and saute the broccoli in the oil, while this is cooking spiralise/prep your noodles
2– Take the pan off the heat, remove the broccoli and add in the peanut butter, lime juice, tamari, chilli, ginger and water, give it a stir and place back on the hob on a low heat
3-Add in the noodles and broccoli and gently stir it all around for about 1 minute, add more water if needed. Once everything is evenly coated and heated through to your liking, serve it up