Energy Lifters – Broccoli & Kombu

Broccoli is a great source of B vitamins including  folate, and magnesium which are vital for good energy production.

It is also a very good source of vItamins A,C, E and K, so packs a punch with antioxidants to help protect against cancer.  One item that is not so helpful in broccoli are goitrogens, which can inhibit thyroid function, causing decreased metabolism and energy levels.

Other goitrogenic foods include

Bok Choy & other chinese greens

Cassava

Cauliflower

Cabbages & Brussels Sprouts

Kale

Millet

Mustard Greens

Peaches

Soy based products

Radishes

Spinach

Strawberries

Turnips

However, by including iodine rich foods in your meals, you can ensure there is sufficient availble to keep your thyroid function working well.  Iodine can be found in land based food but it depends on how much is available in the soil.  Unfortunately, in countries like Australia the soil is very deficient in minerals.  Food sourced from the sea however, are a reliable and good source of iodine. Kombu, a seaweed, like all seafoods is an excellent source of iodine.

They don’t need to be in the same meal but here’s a recipe for you that combines both of these fabulous foods.  It is also a great meal for weight loss and if you are detoxifying, just skip the dairy.

Creamy Broccoli Soup

Serves 4-6

Ingredients

4 cups of fresh vegetable stock or

(4 cups of hot water & 1 cube of vegetable swiss nature stock cubes)

2 large leeks cut in half washed of dirt & sand and chopped

4 cloves garlic crushed

2 heads broccoli chopped  including florets and stem

½ tspn thyme

1/4tspn nutmeg

1 stick of Kombu (seaweed)

Milk – soy or dairy (optional)

½ cup whole almonds with skin on

Method

Add kombu into stock and bring to the boil.

Add vegetables and herbs into a pot, put lid back on and bring back to boil.

Cook for about 4-5 mins or until vegetables are just tender but not over cooked.

Drain off vegetables reserving cooking liquid

Set aside 6 florets

Whilst soup is cooking dry roast almonds  in oven until just brown.  Allow to cool a little and chop roughly.

Place vegetables in blender and ½ fill with liquid, ½ cooking liquid and ½ milk  or just use cooking liquid. Pulse blend soup a few times to mix ingredients before fully blending until smooth.  Add sufficient liquid to achieve desired consistency.

Serve in wide bowls. Sprinkle with toasted almonds and/or with grated parmesan.

This recipe can be made without milk, just use more of the cooking liquid to thin to desired consistency.  Adding a can of cannellini beans (drained) into the soup whilst cooking will increase the protein content of the soup.