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Moroccan-Spiced Broccoli

July 21st, 2017


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

Moroccan-Spiced Broccoli


2 servings

Prep Time

40 minutes


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

Servings: servings



  1. Heat large pan over medium-high heat. Add olive oil to pan.
  2. Add broccoli florets to pan and allow to cook for approximately 5 minutes or until they begin to soften.
  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. 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.

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