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TODAY's MENU: Let's Make Some Broccolini

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by Michelle Edmonds, M.A., M.Ed, Sr. Nutritionist|

Today,  I made this broccolini side dish
What? Never heard of it?
Broccolini (origin Japanese) is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Often misidentified as young broccoli, it is a hybrid of broccoli and kale It was developed by the Sakata Seed Company of Yokohama, Japan, in 1993
The entire vegetable is consumable, including the occasional yellow flower. Common cooking methods include sauteeing, steaming, boiling, and stir frying. In Japan, it is highly popular as a spring vegetable, and usually eaten steamed. Its flavor is sweet, with notes of both broccoli and asparagus
Source: Wikipedia


YIELD: 4 servings


  • 8 large asparagus stalks, shaved
  • 2 large carrots, shaved
  • 1 1/2 cup of  quinoa or cous cous (hold this item, if still during the aggressive weight loss stages)
  • 1 bunch broccolini, trimmed and blanched
  • 2 honey tangerine, peeled and sliced
  • 2 teaspoons fresh lemon juice.
  • 2-3 radishes, sliced
  • 7-8 purple cabbage florets, grated
  1. Place all ingredients in a bowl and drizzle lemon juice on top and toss to coat. Or make a MISO dressing: Liquid Garlic,  blended  with extra virgin olive oil,  a little Bragg's liquid Aminos, and 1 tsp teaspoon of MISO paste. Drizzle with just liquid garlic or the MISO Dressing.
  • To blanch broccolini : Bring a pot of water to a boil. Add broccolini and cook 2 minutes. Drain and rinse with cold water to stop it from cooking.

Now kick back and watch a Movie

Dr. Joel Wallach and Benny Hinn

Why Did God Pick the Garden of Eden?
Wellness and Longevity

See ya' next time
Recipe Reference: 

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