When fighting Candida overgrowth, eating plenty of anti-fungal herbs, spices, and produce is crucial!
As a cruciferous vegetable, broccoli contains isothiocyanates, which are sulphur- and nitrogen-rich compounds that attack the Candida fungus. The addition of the lemon juice, garlic, and spices makes this dish a powerful tool to fend off Candida overgrowth and rebalance the gut flora!
Moroccan-Spiced Broccoli
Course:
Servings
2 servings
Prep Time
40 minutes
Ingredients
- 4 cups 960.00 ml broccoli cut into ½-inch pieces
- 2 tbsp 29.57 ml extra virgin olive oil
- 1/2 tsp 2.46 ml sea salt
- 1 1/2 tbsp 22.18 ml lemon juice
- 1 tsp 4.93 ml ground coriander
- 1 tsp 4.93 ml ground cumin
- 3 cloves garlic minced
- 1/8 tsp 0.62 ml cinnamon
Instructions
- Heat large pan over medium-high heat. Add olive oil to pan.
- Add broccoli florets to pan and allow to cook for approximately 5 minutes or until they begin to soften.
- 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. 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.
