Citrus Broccoli with Cashews
User Reviews
5.0
3 reviews
Excellent
Citrus Broccoli with Cashews
Report
Lightly steamed broccoli and pan-roasted cashews tossed in a luscious sauce with coconut aminos, orange juice, dates, fresh ginger, garlic and cayenne.
Share:
Ingredients
- 2 pounds broccoli florets
- 2 pitted dates
- 1/2 cup Coconut aminos
- 1/4 cup orange juice
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh garlic, minced
- 1 pinch cayenne
- 1 cup raw cashews
- 2 teaspoons Potato Starch
Instructions
- Be sure that you weigh the florets, not the whole head of broccoli, and that the florets are cut down to bite-sized and well cleaned. Reserve.Place two pitted dates in the bottom of a blender. Cover with coconut aminos, orange juice, fresh ginger, minced garlic, and cayenne. Let the dates soak in the liquid for about 10 minutes.
- Meanwhile, toast the cashews in a nonstick skillet on the stovetop over medium heat, stirring continuously, for around 8 minutes until toasted and fragrant. Be sure to get a nice dark toasted color on the cashews, it adds flavor. When toasted, pour out of the skillet into a bowl and reserve.Blend the mixture in the blender, first on low, then increasing speed, for 1-2 minutes until the dates are full incorporated into the liquid. Scrape the sides as needed.
- In a small saucepan, whisk together 2 tsp potato starch with 1/2 cup cold water until smooth.
- Add the mixture from the blender to the saucepan, turn heat to medium, and heat up the sauce, whisking constantly, until it bubbles and thickens. You will need to whisk it vigorously for a time, breaking up any clumps, until the sauce thickens and gels. When the sauce reaches the consistency of a thick honey, remove from heat and reserve.
- Place broccoli florets into a 6 quart pot along with 1/2 cup water. Bring water to a boil over medium high heat. Cover the pot tightly and let the broccoli steam for 6-8 minutes until the thickest florets and their stems are tender and bright green, but not overly soft. Drain the florets in a colander, shaking to thoroughly remove excess moisture.
- Put steamed florets back into the pot. Add the toasted cashews and the thickened sauce. Toss all ingredients together gently until the florets and cashews are well mixed and evenly coated with sauce. Serve warm.
Notes
- You will also need: 6 quart pan with lid, nonstick skillet, blender, colander
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
379mg
(16%)
Potassium
504mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
720IU
(14%)
Vitamin C
105.1mg
(117%)
Calcium
59mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 379mg | 16% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 105.1mg | 117% |
| Calcium | 59mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Chinese Broccoli Salad with Sesame Citrus Dressing
Asian, American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
