Folk Medicine Recipe of the Week: Broccoli and Ghee

When you think of steamed broccoli what exactly do you envision? Is it dullness? Tastelessness?

Thick stalks that crunch as you take each and every bite?

First, let’s talk about the benefits of broccoli. It is a low calorie, nutrient dense vegetable that can help the human body decrease its risks of some cancers and heart disease. It is also a vegetable that can improve brain health — courtesy of sulforaphane (a phytochemical with antioxidant properties).

In traditional Chinese medicine, broccoli is considered a cooling food, which is best eaten in the warmer months of the year.

Now back to your thoughts on what steamed broccoli is to you:

If tastelessness is what your mind goes to when you think of steamed broccoli, then you should give your traditional steamed broccoli a whole new vision; with ghee.

Ghee is clarified butter that is used in Ayurveda (traditional medicine of South Asia). Ghee is considered an anti-inflammatory and immunity booster.

To transform your usual steamed broccoli with ghee…

Start with fresh broccoli.

Start with “fresh”, raw broccoli florets.

Then, rinse off any residual dirts or debris off the broccoli with distilled or purified water.


Add 1/2 teaspoon of ghee.

Add your broccoli into a pot with a cup of water for no more than ten minutes on medium heat (that way the broccoli isn’t too crunchy, nor too mushy).

To add more excitement to your broccoli, add Hawaiian Black Salt (which is a concoction of sea salt and volcanic charcoal that works to purify the body via the natural sea salt and charcoal).

Add two to three dashes.

The end result for broccoli with ghee and dashes of Hawaiian Black Salt is a savory, yet light side dish that is full of folk medicinal benefits: all under 100 calories (if that) per serving.

Try it and reap the delicious benefits!

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