Serving Moroccan Broccoli - Moroccan Spice Broccoli - Amy Myers MD®
When fighting Candida overgrowth, eating plenty of anti-fungal herbs, spices, and produce is crucial! If you’re looking for something fun to spice it up in the kitchen, I have just the recipe for you! This Moroccan Spice Broccoli brings an authentic taste of Moroccan cuisine to the dinner table. Made...

Moroccan Spice Broccoli

Course
Side Dish
Servings
2
Prep Time
40 minutes
Categories
Autoimmune Solution (AIP)
Candida Control and SIBO
Paleo
Thyroid Connection

Ingredients

  • 4 cups broccoli cut into ½-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 1/2 tbsp lemon juice
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 3 cloves garlic minced
  • 1/8 tsp Ceylon cinnamon

Directions

  1. Heat a large stainless steel or cast iron pan over medium-high heat. Add olive oil to pan.
  2. Add broccoli florets to pan and toss in olive oil to coat. Cook for approximately 5 minutes or until they begin to soften. Add extra olive oil if needed.
  3. Add garlic, spices, and salt to pan. Stir mixture frequently to prevent garlic and spices from burning. Allow to cook for approximately 3 more minutes or until spices are toasted and fragrant, and broccoli is cooked but not too soft.
  4. Drizzle lemon juice on top and toss well to combine. Serve as a side dish, or top with a piece of cooked protein for a full meal.
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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