Looking to add a bit of spice to your life? Why not try our hearty Mexican stew that will transport you to a world of flavour, fun and fiesta!
Broccoli has a long season that starts in May and runs all the way through to November, which is a good thing because it’s an ingredient we couldn’t live without at The Detox Kitchen. We are always experimenting with this original super food and our broccoli bread is definitely a keeper. It’s simple to make, full of goodness and surprisingly tasty. Even our boys in the kitchen were gobbling it back! We have served it with a delicious quinoa, brown rice, avocado and pomegranate salad.
For the broccoli bread
Preheat your oven to 180 degrees. Line a 24cm by 18cm baking tray with greaseproof paper.
Cut the broccoli into small pieces and place in a food processor. Blitz until the broccoli it the consistency of cous cous. You may need to do this in batches. You will need 4 cups of the blitzed broccoli. Place this in a bowl and add the eggs, ground almonds, salt and pepper. Tip the mixture into the lined baking tray and then flatten with your hands so that it is about 1cm thick. Place in the oven for 20-25 mins until lightly golden and cooked throughout. Remove from the oven and allow to cool. Cut into 6 pieces. The broccoli bread is best served on the day you made it but will keep in an airtight container in the fridge for up to three days and can be toasted.
For the salad
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