Broccoli and apples? Is that a thing?
As the NYTimes Well blog informs us, broccoli and apples are healthy and affordable choices. Click that link to see a list of 20 healthy foods for under $1. And here, we eat not only the broccoli florets but the stalk, too. Bonus.
Be aware, however, that apples are a perennial member of the “dirty dozen,” produce that when conventionally grown maintains a worrisome amount of pesticide residue. Go organic on those if you can.
The government shutdown
Now friends, I am not furloughed myself, but a good deal of people here in DC and all around the country are. It’s a hardship for many, and it’s infuriating for all. In any case, here’s a song and a recipe to keep your spirits up and your stomach happy.
♫ Suggested listening: something for the furlough. ♫
Click to listen: WC and the Maad Circle – “Out on a Furlough”
This unusual combo comes to us from Blue Kale Road.
- 1large head of broccoli
- 3 large apples (Golden Delicious or McIntosh work well, says Kale)
- 2 tablespoons coconut oil (butter would work nicely, too)
- 1 large onion
- 6 cups vegetable broth (I had just roasted a chicken, so I used homemade chicken stock)
- Salt and pepper
- Dice your onion.
- Cut the broccoli florets off the stalk and cut the stalks into 1-inch pieces. Keep em separate.
- Peel the apples, core and cut into 1-inch pieces.
- In a large pot, warm the coconut oil (or melt the butter) over medium heat. Add the onion and apple chunks. Sauté about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
- Add the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat.
- Using an immersion blender, purée (carefully!) until smooth.
Garnish with herbs, pepitas (mmm), a glob of yogurt, whatever you please.