Roasted Broccoli w Tahini Dressing

This dish not only brings out the best flavors but also maximizes the nutritional value of broccoli by combining it with mustard powder and other synergistic ingredients!

Ingredients:

• 1 large head of broccoli, cut into florets (rich in sulforaphane, an antioxidant that is activated by mustard powder)

• 1 tsp mustard powder (contains myrosinase, an enzyme that helps activate sulforaphane in broccoli)

• 2 tbsp extra virgin olive oil (healthy fat that helps absorb fat-soluble vitamins like vitamin K from broccoli)

• 1 tbsp tahini (rich in healthy fats and calcium, further enhances nutrient absorption)

• Juice of 1/2 lemon (vitamin C, aids in the absorption of iron from broccoli)

• 1 clove garlic, minced (anti-inflammatory and immune-boosting, works well with broccoli’s antioxidants)

• 1 tbsp water (to adjust dressing consistency)

• Salt and pepper to taste

• 1/4 tsp smoked paprika (optional) (adds antioxidants and a smoky flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Roast the broccoli: Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, turning halfway through, until golden and crispy on the edges.

3. Prepare the mustard-tahini dressing: In a small bowl, whisk together the tahini, mustard powder, lemon juice, garlic, remaining olive oil, and water until smooth. Add salt and pepper to taste. If the dressing is too thick, add a bit more water to thin it out.

4. Combine: Once the broccoli is roasted, toss it with the mustard-tahini dressing. Make sure the broccoli is well coated to allow the mustard powder to activate the sulforaphane.

5. Serve warm as a side dish or on top of grains for a complete meal.

Food Synergies:

• Broccoli + Mustard Powder: Broccoli contains sulforaphane, a powerful antioxidant, but it requires the enzyme myrosinase to become active. Mustard powder contains myrosinase, which helps activate the sulforaphane, maximizing broccoli’s cancer-fighting properties.

• Broccoli + Olive Oil: The fat-soluble vitamins (like vitamin K) in broccoli are better absorbed when consumed with healthy fats like olive oil.

• Tahini + Broccoli: Tahini’s healthy fats further enhance the absorption of fat-soluble nutrients in broccoli, while also providing protein and calcium.

• Broccoli + Lemon Juice: The vitamin C in lemon juice enhances the absorption of non-heme iron from the broccoli, making it more bioavailable.

• Garlic + Broccoli: Both garlic and broccoli are rich in sulfur compounds that have anti-inflammatory and immune-boosting effects.