I really enjoyed putting together this salad! To start with I was positively surprised to get my hands on some kale through my local farmers market at Penteli. And I was even more pleased to see the brocolli sprouts that I planted in a big pot in my garden grow so I can now have a continuous harvest of brocolli sprouts. I am curious to see whether they will also turn into little broccoli. Its gonna be a sulforaphane feast!!! Sulforaphane is what gives cruciferous legs’ (broccoli, cauliflower, kale, Brussel sprouts) their offensive smell but also hips of benefits for female hormonal health and liver health. Its a phytonutrient available in all cruciferous veg but is found in even bigger concentrations in broccoli sprouts and offers antioxidant and anti-inflammatory benefits. Sulforaphane supports sulfation, one of the liver detoxification processes that helps by safely clearing excessive oestrogen from our bodies, making these plants a valuable partner for those women who are going through a breast cancer diagnosis or suffer with estrogen dominance issues. In addition, sulforaphane may support against breast cancer by sensitising breast cancer cells to chemotherapy, inhibiting cell proliferation and supporting apoptosis while being hepatoprotective. Albeit not mine, my tried and tested way of sprouting broccoli at home is in this video. This time I experimented by taking the sprouts I had grown in my mason jar, and planting them in a pot in the garden which I watered everyday.
This salad using both kale and broccoli sprouts is turbocharged with sulforaphane! And remember to massage generously the kale before using in order to tenderize it an reduce its bitterness.
Ingredient (for one person)
- approx 100grs of curly kale
- A handful of brocolli sprouts
- 1/2 sweet potato (approx 100grs), cut in cubes
- 2 white mushrooms, cut in big cubes
- A handful of seeds of your choice, sesame, pumpkin or flaxseed
- Extra virgin olive oil
- Salt and pepper to season
For the sauce:
- 3tbs of extra virgin olive oil or raw sesame oil
- 1 tbs of tahini
- 1tsp soya sauce or tamari
Preparation:
- Cut the sweet potato and mushrooms in cubes, lay in a lined tray, season with salt, pepper and some extra olive oil and bake for around 20-30 mins in 180C, until golden
- Destalk kale, cut in chunks with your hands and pour over with 3tbs of olive oil. Massage firmly until dark green and tender.
- Place the massaged kale and brocolli sprouts in a salad bowl and garnish with the sweet potato, mushrooms and the seeds.
- Mix all the sauce ingredients in a cup and stir well with a spoon. If needed you can dilute with a few drops of warm water. Pour the sauce on the salad.