We use as many organic ingredients as possible.
This recipe can be easily modified to be low-carb, ketogenic, vegan, vegetarian, etc.
- 2 cans of coconut milk
- 1 can of coconut cream
- 1/4 C of coconut oil
- 2 leeks, cleaned and chopped
- 3 large heads of broccoli, cleaned and separated from stalk (peel stalk to use as well)
- Protein (if desired): 1 package of extra firm sprouted organic tofu, wild caught salmon, pasture-raised meatballs…
- 1/2 C of bone broth or stock
- 3 cloves of garlic, minced
- 3 Tb of ginger, minced
- 1 tsp of cardamom
- Salt + Pepper to taste (be liberal)
- Low-carb noodle: kelp noodles
- If you choose to add a carb: 1 large package of brown rice Mai Fun noodles, rice, quinoa, etc.
2) In a large pot heat up the coconut oil and add the leeks, followed by the garlic and ginger. Sauté on high heat until tender and fragrant, 2 minutes
3) Add the broccoli stalks. Sauté for another 2-3 minutes. Lightly season with S+P, adding the cardamom (you could add lime leaf and tons of turmeric for an anti-cancer boost)
4) Add the diced tofu (or any other protein or none at all)
5) Add veggie stock and coconut milk/cream. Bring to a boil and lower heat to simmer.
6) Simmer and reduce for maybe five minutes and add the remainder of the broccoli. Cook until soft. The broccoli tastes awesome stewed this way. If you want to just blanch your broccoli, go for it, it just won’t absorb the coconuttiness. Season with S+P to taste.
7) Cook your accompanying kelp noodle or carb, if you choose to have one.
8) Serve it up! Add cashews, Thai basil, or lime wedges or leave well enough alone.
9) Clean your plate, just like Max did!