Green and White Florets with Toasted Pumpkin Seeds - 12g Carbs, 4.5g Fiber
From: The South Beach Diet
In the world of good-for-you vegetables, broccoli is a superstar. Not
only is it one of the best sources of health-protective sulfur compounds
found in cruciferous vegetables, but it's also a good source of two
antioxidant nutrients; vitamin C and beta-carotene.
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Salt, to lightly salt water
1 bunch broccoli, large, (about 1 1/2 lb), cut into florets
1/2 head cauliflower (about 3/4 lb), cut into florets
1/2 cup pumpkin seeds, hulled, (pepitas)
1 Tbsp olive oil, extra-virgin
1 Tbsp lemon juice, fresh
Black pepper, ground, to taste
3 tablespoon parsley, flat-leaf, chopped
1. In a large pot of lightly salted boiling water, cook the broccoli
and cauliflower until just crisp-tender, about 5 minutes. Drain well.
2. Meanwhile, in a dry skillet, stir the pumpkin seeds over medium
heat until they brown and start to puff up a bit, 3 to 5 minutes.
Transfer the seeds to a plate.
3. In a large skillet or wok, heat the oil over medium heat. Add
the broccoli, cauliflower, and lemon juice and cook, stirring for
1 minute. Season with salt and pepper. Add the parsley and pumpkin
seeds and toss to combine. Serve hot.
Servings: 4
Nutrition Info
Nutritional Information Amount Per Serving
126 Calories, 7g Total Fat, 1g Saturated Fat, 130mg Sodium,
12g Carbs, 4.5g Dietary Fiber, 7g Protein
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