It’s summer, your glass is filled with fresh brewed iced tea and your grill is fired up to cook your family a delicious meal. Reach for your Brassica Coffee K-Cup® pod and hold on to your taste buds. We have a new recipe from our friend Amy Fischer RD (@thegreenfisch) who incorporated our Brassica Coffee with TrueBroc® glucoraphanin into an amazing rub for your favorite protein (chicken, fish, beef, pork).
Brassica Coffee delivers 15 mg of the powerful antioxidant glucoraphanin from broccoli. When consumed, glucoraphanin helps to trigger antioxidant action lasting up to 72 hours, compared to other antioxidants that typically last only 3 hours.
Brassica® Coffee Rub
4 tbsp. maple sugar or coconut palm sugar or brown sugar
1 K-Cup® pod of Brassica® Coffee with TrueBroc®
1 tbsp. sea salt
1 tsp. cacao
1 tsp. garlic powder
½ tsp. cumin
½ tsp. cinnamon
Optional: to add heat/spice: ½ tbsp. smoked paprika + 1 tsp. Chile powder
4 6oz. portions filet mignon
1.) In a small bowl combine all ingredients (except for the meat) together well.
2.) Lightly coat each piece of tenderloin (or protein of choice) with olive oil and then rub approximately 1 tbsp. of mixture onto the meat. Let sit for approximately 1 hour at room temperature, covered, to absorb the spices before cooking.
3.) Keep any leftover rub mixture in an airtight container for ~2-3 months.
Share photos of your Brassica Coffee rub recipes that you create. We’d love to see them and profile them on our blog.