Recipe: Brassica® Coffee Mocha Cappuccino Oatmeal

Posted on February 14, 2017July 17, 2017 by Brassica Contributor

Coffee and oatmeal – they go together like peas and carrots. With the latest recipe from our friend Amy Fischer, RD, you can enjoy them with a simple scoop of your spoon. Plus, your body’s detoxification system will thank you since this recipe features Brassica® Coffee with 15 milligrams of TrueBroc® glucoraphanin in each K-Cup®. Glucoraphanin is known to rev up the body’s natural detox system. In other words, it helps the body eliminate harmful environmental toxins and pollutants.

Enjoy!

Brassica Mocha Cappuccino Oatmeal
Servings: 2

Oatmeal
½ cup steel cut oats

2 cups water

Mocha Sauce
Yield: approx. ¼ cup

Ingredients

3 tbsp. coconut oil

2 tbsp. cacao

1 tbsp. maple syrup

2 tbsp. freshly brewed Brassica® Coffee with TrueBroc®

½ tsp. cinnamon

½ tsp. vanilla bean powder

Directions

1.) Prepare oatmeal as per instructions.

2.) In small bowl combine coconut oil, cacao, maple syrup, cinnamon and vanilla bean powder. Whisk ingredients together and add freshly brewed Brassica® Coffee, mixing until smooth. Add mixture to oatmeal and combine until fully coated.

3.) Serve warm and top with steamed milk, mixed nuts, raisins and cacao nibs.

Recipe: Brassica® Coffee Chocolate Avocado Mousse

Posted on October 7, 2016July 17, 2017 by Brassica Contributor

Are you craving a light yet satisfying dessert that also includes key nutrients for detoxification? Look no further as we are sharing the latest recipe from Amy Fischer RD (@thegreenfisch) that features our new Brassica® Coffee with 15 mg of glucoraphanin from broccoli. We promise this mousse tastes nothing like broccoli, and you’ll get the added detoxification health benefits of this mighty cruciferous vegetable. You can use the light roast or dark roast for this recipe – we went with the dark roast.

The best part? There are only seven ingredients and two steps!

Enjoy!

Brassica® Coffee Chocolate Avocado Mousse
Servings: 6-8

Ingredients

4 avocados

¾ cup cacao

½ cup maple syrup

1/3 cup brewed Brassica® Coffee with TrueBroc® glucoraphanin

¼ cup coconut sugar

½ tsp. cinnamon

pinch of sea salt

Directions

1.) Combine all ingredients in a blender and blend until the texture is smooth and creamy.
2.) Serve chilled and top with whipped cream or coconut cream and roasted nuts.

Recipe – Grilled Broccoli Salad with Radish

Posted on September 5, 2016September 5, 2016 by Brassica Contributor

It’s Labor Day! As you prepare to spend time with family and friends, fire up the grill and put refreshing drinks on ice, don’t be afraid to prepare delicious and healthy food that will wow your guests and deliver a kick of detox to your body.

The broccoli and radishes in our new Grilled Broccoli Salad recipe (thank you Amy Fischer, RD – @thegreenfisch) work as a team to help prepare the body for true detoxification. Broccoli florets feature the powerful phytonutrient glucoraphanin and the enzyme myrosinase, which work together to convert glucoraphanin to the potent antioxidant sulforaphane. Radishes are also rich in myrosinse.

Glucoraphanin is converted into sulforaphane via the enzyme myrosinase. This happens when we chew broccoli and break down the cells. Caution – myrosinase will be denatured when cooking. If this occurs, the conversion will take place via the body’s gut microflora, which is the same process if you are consuming glucoraphanin through a fortified food, beverage or supplement.

Try our latest broccoli recipe…on the grill this Labor Day!

Grilled Broccoli Salad with Radish

Ingredients
1 head of broccoli
1 large red onion
2 ears corn
4 small radishes
1 tbsp. olive oil
Balsamic vinegar
salt
pepper

Directions
On a clean grill, coat grill rack with olive oil. Slice broccoli horizontally into medium thick slices. Cut red onion into thick slices. Grill corn in or out of the husk directly on grill or wrap it in aluminum foil and place on edge of grill.

Brush vegetables lightly with olive oil on both sides to coat and season with salt and pepper. Place broccoli, onion and corn on heated grill and cook at medium to low temperature turning frequently to avoid burning. Cook for approximately 5-10 minutes and remove from heat. Mix vegetables together and drizzle lightly with balsamic.

Using a mandolin slice the radish over the salad and serve warm or chilled. Serves 4.

Recipe: Iced Coconut Brassica Tea with Glucoraphanin

Posted on April 5, 2016May 12, 2016 by Brassica Contributor

The weather is warming up. As you shift from starting your day with a warm cup of tea to an iced treat in the afternoon, we encourage you to try our new Iced Coconut Brassica Tea recipe. One Brassica Tea bag contains 15 mg of the mighty phytonutrient from broccoli – glucoraphanin. Enjoy this tea knowing that you’re helping to boost your body’s natural detoxification systems. Recipe and photos courtesy of Amy Fischer, RD (@thegreenfisch). Tranquil beach scene not included with recipe.

Iced Coconut Brassica® Tea

Ingredients

1 Brassica Tea bag

¾ filtered water

¾ cup coconut water

½ tsp. honey

3 sprigs of mint

Directions

Boil water; remove from heat and steep Brassica Tea bag in water for approximately 5 minutes. Add honey and mint sprig to tea and let cool. Squeeze excess from tea bag and discard with mint sprigs. Add coconut water and ice and serve. Serving size: 1

Recipe: Brassica Tea Rice Pudding

Posted on December 1, 2015July 17, 2017 by Brassica Contributor

We’re sharing a delicious rice pudding recipe that incorporates our Brassica Tea with TrueBroc® glucoraphanin. The recipe and photos were created by Amy Fischer, RD. Be sure to follow her @thegreenfisch for other recipes and inspiring photos.

Servings: 4-6

Ingredients:
1 cup brewed Brassica Tea
1 cup filtered water
1 (13.5 oz.) can coconut milk
½ cup arborio rice
2 egg yolks
¼ cup coconut sugar
2 Tbsp. raw honey (or maple to make it a vegan dish)
1.2 tsp. vanilla bean powder
¼ tsp. cinnamon
Pinch of sea salt
Optional toppings: ginger, raisins, greek yogurt, coconut yogurt

Directions:
Brew 1 cup tea using 2 Brassica Tea bags.
Combine 1 cup brewed tea, 1 cup water, 1/2 cup Arborio rice and a pinch of salt. Bring to a boil then turn down to a simmer, stirring frequently, cover and cook for ~25 min.

Uncover and continue simmering and stirring frequently, stir in coconut milk and continue to simmer approximately 10min. until the rice is tender.
In a separate bowl beat egg yolks with honey, coconut sugar, cinnamon & vanilla. Slowly add some of the rice mixture to the egg yolks and with a whisk combine. Add mixture back into the rice and stir until combine well and egg mixed in. Remove from heat. The mixture will still be loose but will thicken as it stands and when chilled. Serve warm or chilled. Add toppings before serving.

Kids Take Over the Kitchen on Football Sunday

Posted on September 13, 2015September 11, 2015 by Brassica Contributor

Today, Sunday, September 13 isn’t only the kick-off to football season, but it’s also National Kids Take Over the Kitchen Day. We worked with our friend Amy Fischer, RD (@thegreenfisch) to develop this easy and healthy broccoli-cauliflower gluten-free pizza crust that will wow your football guests of all ages.

Serving: 1 large pizza, 5 individual pizzettes

1 ½ cups cauliflower florets (~ half of a head)

¼ cup pecorino-romano cheese

¼ cup mozzarella cheese

1 tbsp. coconut or almond flour

1 garlic clove minced

½ tsp. dried oregano

1 egg

½ tsp. sea salt

fresh ground black pepper

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Add broccoli and cauliflower florets to blender or food processor and pulse until fine and resembles rice. Add broccoli-cauliflower mixture to a steamer basket and lightly steam until soft, 3-5minutes. Let cool slightly and put mixture into a nut milk bag or a towel to squeeze out excess liquid.

In a medium bowl, using a large spoon, combine broccoli-cauliflower mixture with oregano, garlic, pecorino-romano, mozzarella, egg, salt and pepper. Spread mixture onto lined baking sheet for one large pizza crust or divide into individual pizzettes. Bake for 20-30 minutes, until lightly browned.

Remove from oven and top with your favorite toppings and then cook for an additional 10-15 minutes.

Glucoraphanin from broccoli is similar to DHA: We’re educating the market that not all broccoli extracts are equal, says BPP By Stephen DANIELLS, 30-Jul-2013

Posted on July 31, 2013April 15, 2014 by broccoli

Building consumer and market understanding of the benefits of glucoraphanin from broccoli is a lot like the DHA story, says leading broccoli extract supplier Brassica Protection Products (BPP), as it takes the ‘important step’ of self-affirming the GRAS status of its SGS ingredient.

From NutraIngredients-usa.com-by Stephen Daniells-July 30 2013. Click here to read the full article.

How Broccoli Landed on Supreme Court Menu – NY TImes Article

Posted on July 9, 2013April 15, 2014 by broccoli

Broccoli has been brought up in Supreme Court discussions over the Obama administration’s health care law. Click here to read the full article.