With the official start of summer still a few weeks away, we want to make sure you’re prepping your freezer for the warm summer mornings. You can cool off with your morning cup – or should we say pop – of coffee. There are 15 milligrams of glucoraphanin from broccoli in each Brassica® Coffee K-Cup® that you can turn into a delicious and fun way to beat-the-heat this summer. Our Brassica Coffee Ice Pops (thank you, Amy Fischer, RD) are here to keep you cool while helping to support your body’s own detoxification system. In fact, a recent Bustle article lists broccoli as one of nine foods that can help flush out toxins from the body if you eat them in the morning.
If you can’t grab a handful of broccoli in the morning, be sure to grab one of these Brassica Coffee Ice Pops with TrueBroc® glucoraphanin from broccoli.
Brassica® Coffee Ice Pops
Serves: 8 – 10
- High-speed blender
- Ice pop mold
1 13.5 oz. can full fat unsweetened coconut milk
1 ¾ cups cashew milk (*see recipe below)
1/3 cup coconut sugar
2 tbsp. honey
2 tbsp. water
2 tbsp. coconut oil
1 K-Cup® pod of Brassica® Coffee with TrueBroc®
1 ½ tsp. vanilla extract
1 tsp. cinnamon
pinch of nutmeg
pinch of sea salt
1.) Add coconut milk and cashew milk to high-speed blender and set aside
2.) In a small saucepan add coconut sugar, honey and water. Stir over low heat until sugar and honey are dissolved. Add Brassica Coffee K-Cup® contents to the saucepan and stir well.
3.) Add the coffee, coconut sugar and honey mixture to the cashew and coconut milk in the high-speed blender. Add vanilla extract, cinnamon, nutmeg and sea salt. Blend well.
4.) Add blended ingredients to the ice pop mold of choice and freeze overnight or as per instructions on the ice pop mold.
Cashew Milk Ingredients
1 cup raw unsalted cashews
3 cups filtered water
1.) In a medium size bowl soak cashews in enough water that they are fully covered for approximately 4-6 hours. Drain water and add to high-speed blender with filtered water.
2.) Blend until creamy. Store in a glass jar or airtight container in the refrigerator until ready to use. Refrigerate for up to 3 days.
Brassica Protection Products, the maker of TrueBroc® glucoraphanin, was honored with the prestigious American Botanical Council’s (ABC) Varro E. Tyler Commercial Investment in Phytomedicinal Research Award for 2016. Tony Talalay, Brassica’s co-founder and CEO, accepted the award at a ceremony at the Natural Products Expo West Convention in California.
Unlocking the Health Properties of Cruciferous Vegetables – Broccoli
Through partnership with the Johns Hopkins School of Medicine, Brassica has laid the basis for understanding the health-protective properties of broccoli. Paul Talalay, MD, Distinguished Service Professor of Pharmacology and Molecular Sciences at Johns Hopkins, discovered the ability of sulforaphane, a compound produced by cruciferous vegetables, to induce the production of enzymes that help eliminate toxic metabolites from the body. After a number of additional studies evaluating the properties of broccoli extracts, Paul Talalay founded Brassica Protection Products with his colleague Jed Fahey, ScD and his son Tony Talalay. One year later, the Hopkins group published findings on sulforaphane from cruciferous vegetables and its potential health benefits, paving the way for subsequent clinical studies.
“Being honored with the ABC’s prestigious Varro E. Tyler Commercial Investment in Phytomedicinal Research Award is a wonderful tribute to a lifetime of research by my father, Paul Talalay, who has dedicated himself to understanding the body’s own protective systems and elucidating the benefits of broccoli, glucoraphanin and sulforaphane in promoting human health,” said Tony Talalay, CEO and co-founder of Brassica Protection Products. “This award is a confirmation of Brassica’s mission to bring scientifically valid nutritional products to consumers. It is especially gratifying as it recognizes the company’s primary goal — to continually ensure quality commercialization efforts that honor the extraordinary quality of the science.”
ABC Tyler Award
The ABC Tyler Award was created to honor one of the most respected scientists in late-20th century herbal medicine and pharmacognosy (the study of medicines of natural origin). Professor Tyler was an early trustee of ABC, dean of the Purdue University College of Pharmacy and Pharmaceutical Sciences for 20 years, and vice president of academic affairs at Purdue. He was the senior author of six editions of the leading textbook in the field, as well as numerous other professional and popular books and articles in the academic literature. Tyler encouraged scientific and product integrity, and envisioned a rational phytomedicinal health care sector that valued the proper evaluation of products’ quality, safety and efficacy.
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.
Brassica Mocha Cappuccino Oatmeal
½ cup steel cut oats
2 cups water
Yield: approx. ¼ cup
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
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.
There is no better way to celebrate National Hot Tea Month than with a new tea recipe, but this one is not for your traditional tea cup. Our friend and registered dietitian – Amy Fischer @thegreenfisch – is back with a new recipe that features Brassica® Tea with a poached pear.
Whether you make this as a sweet or savory dish, you will be adding the health benefits of broccoli. Yes, broccoli! Each Brassica Tea bag includes 15 milligrams of the phytonutrient glucoraphanin that is found at the highest levels in broccoli. Studied for decades, the glucoraphanin helps to optimize the body’s own detoxification system. This powerful nutrient tags toxins for elimination while aiding in the actual elimination process.
Brassica® Tea Poached Pear
5 Brassica Tea bags
6 cups filtered water
¾ cup honey
1- 1 inch piece ginger
½ tsp. vanilla bean powder or 1 vanilla bean
3 Bosc pears
Mascarpone cheese, greek yogurt, coconut yogurt, ice cream, etc.
Bring 6 cups of water to a boil in a large saucepan. Add tea bags to boiling water, remove saucepan from heat and let tea bags steep for approximately 8-10 minutes. Squeeze excess liquid from teas bags in saucepan and discard.
Add honey, ginger, vanilla bean powder to the tea, stirring until honey has melted. Bring tea to a simmer and cook for approximately 5 minutes.
Peel pears using a carrot peeler and leave stems intact. With a melon baller or small spoon scoop out seeds from bottom of each pear. Add pears to saucepan and simmer for approximately 15 minutes until pears are tender. Remove pears from liquid and let cool.
Continue to simmer the liquid in pan until it is reduced by about half and thickens. Discard ginger pieces and let tea cool. Cut pears in half and spoon the reduced liquid over the pear. Serve with a dollop of mascarpone cheese, greek or coconut yogurt or a scoop of ice cream and granola.
3 Steps to Make Your Detox Plan Last All Year from Ashley Koff RD
You are reading the latest detox headlines…
- You can’t detox your body. It’s a myth.
- The debate over juice cleanses and toxin removal
- Detoxify your liver in two weeks
- Three day detox cleanse
… and you are confused! Rightfully so.
True detoxification doesn’t happen in two days or five days. It happens 365 days a year. Every single body is equipped with its own detox system and the key is to find ways to support it every day.
Ashley Koff, RD, award-winning nutrition expert and creator of the Better Nutrition Simplified Membership, shares three simple steps to help you optimize the body’s detoxification system every day.
No. 1: Tackle Toxins
Limit exposure to, and consumption of, environmental toxins. When you can, opt for organic fruits and vegetables, as well as natural household cleaners. Alcohol, cigarette smoke and diesel exhaust are other culprits to a stalled detoxification system.
No. 2: Eat Broccoli
Of all the cruciferous vegetables, broccoli has the highest levels of the phytonutrient glucoraphanin (glu·co·raph’·an·in). Studied for decades, glucoraphanin helps to optimize the body’s own detoxification system by upregulating the phase II enzyme system – essentially, it helps to tag toxins for elimination while aiding in the actual elimination process. Add broccoli (and glucoraphanin) to your plate every day with the help of these recipes.
No. 3: Drink to Detox
It is no surprise that our body needs water to function and our detox system is no different. To help get the recommend amount (approx. a half gallon) of water each day, be sure to guzzle some H2O before bed and as soon as you wake up – even before your morning cup of coffee or tea.
You can also get glucoraphanin from TrueBroc® in some of these Ashley Koff Approved (AKA) products – SulforaClear™ and OncoPLEX™, among others.
The latest installment of our monthly “Recipe Friday” features an easy risotto recipe that features our favorite cruciferous vegetable – broccoli! Amy Fisher, RD (@thegreenfisch) created this recipe knowing that the majority of Americans overcook their broccoli. In fact, a recent survey by TrueBroc® found that nearly 40 percent of Americans are cooking their broccoli for 10 minutes or more (yuck!), which can significantly denature the good stuff, including glucoraphanin!
In this recipe, you only need to lightly steam the broccoli (less than 5 minutes).
Did you know?
1 cup of raw broccoli, chopped, has only 31 calories and boasts more than 2 grams of protein and 15 milligrams of glucoraphanin.
1 large head of broccoli
2 Tbsp. extra virgin olive oil
2 cups vegetable stock, 2 Tbsp. grass-fed butter
1 medium onion chopped
12 oz. arborio rice
1 cup dry white wine
pinch of saffron threads
1/3 cup freshly grated Parmesan
¼ cup freshly grated pecorino Romano
Cut broccoli into florets and steam for approximately 4-5 minutes, until tender. Remove from heat, rinse in cold water, drain and set aside.
In a saucepan bring stock to a boil, cover and keep warm.
In a large saucepan, melt 2 tbsp. butter with 2 tbsp. olive oil. Add onion and cook over medium heat for a few minutes until onion is soft and translucent. Add rice and cook stirring to coat it with butter and olive oil. Add wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook until the stock has evaporated. Add saffron to the remaining stock and let it steep. Then, continue adding the remainder of the stock with the saffron slowly, about ¼ cup each time, until the rice reaches the desired tenderness. The risotto is done when the rice is just past al dente and the risotto has a creamy texture, about 25 minutes. Stir in the cheese and fold in the broccoli. Season to taste with salt and pepper.
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!
Brassica® Coffee Chocolate Avocado Mousse
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
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.
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
1 head of broccoli
1 large red onion
2 ears corn
4 small radishes
1 tbsp. olive oil
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.
Do you need breakfast inspiration? Or, maybe you’re preparing for vacation and you want an easy “make ahead” breakfast option that can be reheated quickly, tastes great and packs a punch of nutrition? Try this mini crustless broccoli quiche recipe created by registered dietitian Amy Fischer (@thegreenfisch). Pair the quiche with a cup of Brassica Tea with 15 milligrams of glucoraphanin from broccoli.
Glucoraphanin – while a tongue twister – is a mighty antioxidant found at the highest levels in broccoli. It optimizes the body’s detoxification systems, helping to eliminate toxins and environmental pollutants from the body.
Glucoraphanin is converted into the phytonutrient sulforaphane via the enzyme myrosinase (also found in broccoli). This happens by chewing and breaking down the cells, resulting in the distinct taste (sulfur-like) of broccoli. Or, the conversion will happen in the body’s gut microflora, which is the same process used if you’re consuming glucoraphanin via a fortified food, beverage or supplement.
Recipe: Mini Crustless Broccoli Quiches
Servings: 12 individual quiches
4 cups broccoli florets
1 tbsp. olive oil
1 small onion chopped
2 cloves garlic minced
¼ cup sharp cheddar cheese shredded
¼ cup pecorino romano cheese grated
½ cup whole milk
4 egg whites
1/8 tsp. ground nutmeg
salt and pepper
Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté for approximately 1-2 minutes. Add broccoli florets and sauté for approximately 2 minutes; add a pinch of salt and pepper. Remove from heat.
Coat muffin tin lightly with olive oil or use a silicon muffin pan and spoon broccoli mixture evenly into muffin tin.
In a medium bowl combine and beat eggs, egg whites, cheddar, milk, nutmeg, ½ tsp. salt and pepper. Pour mixture evenly over broccoli mixture and then top with grated pecorino romano. Bake at 350 degrees for approximately 30 minutes or until a knife is inserted and comes out clean. Enjoy!
Do you love coffee and granola, but never thought about mixing the two? We’re here to share our latest Brassica Coffee Mocha Peanut Butter Granola recipe developed by registered dietitian Amy Fischer (@thegreenfisch). It’s the best of both worlds in a bowl, in your yogurt or in the palm of your hand.
Get out of your breakfast slump with this delicious and easy granola recipe. It’s a perfect on the go snack or breakfast pick-me-up. If you haven’t tried our new Brassica Coffee with 15mg of TrueBroc® glucoraphanin, get yours today at our online store.
Brassica Mocha Peanut Butter Granola
Yield: 8 cups
1/3 cup 100% pure maple syrup
¼ cup honey
¾ cup crunchy peanut butter (preferably organic)
1 K-Cup® pod of Brassica® Coffee with TrueBroc®
1 tsp. vanilla extract
3 cups rolled oats
¾ cup unsweetened coconut flakes
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup cacao nibs
1 tsp. cinnamon
¼ tsp. sea salt
1 cup chopped almonds
1 cup dried cherries
1.) Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
2.) In a large bowl combine oats, coconut flakes, sunflower and pumpkin seeds, cacao nibs, cinnamon and salt.
3.) In a small bowl combine maple syrup, honey, peanut butter, Brassica Coffee and vanilla (if using solid honey, you may want to place over very low heat first to make it easier to blend). Mix well until thoroughly combined. Add peanut butter mixture to the oats and stir well until oats are coated.
4.) Place mixture on lined baking sheet and spread out covering the pan. Bake for approximately 30 minutes or until golden brown. Add almonds and cherries, mixing in well and let cool. Once cooled the granola will become crunchy. Store in an airtight container.