We will always love broccoli, whether it’s in a stir fry, steamed and drizzled with extra virgin olive oil and some quality sea salt, or roasted in the oven.  But this recipe with earthy toasted sesame seeds, the sweet and salty balance of tamari and coconut sugar, rounded out with the bite of rice vinegar makes an epic broccoli dish.  Inspired by the Japanese dish called Gomae, we’ve replaced some of the traditional ingredients that are sometimes tricky to find.

Broccoli has an incredible array of nutrients that are good for brain health.  Studies have found that there is a potential link between vitamin K and Alzheimer’s prevention, and green veggies, like broccoli, are where you can find vitamin K in your diet.  Broccoli is also a source of choline, which is one of the most important nutrients for brain development.  And as we age, choline becomes even more important to prevent cognitive decline.  Choline is the precursor to the neurotransmitter acetylcholine, which is important for memory.

When you make this recipe, you can use broccolini (broccolette) or regular broccoli, they both work well.

Japanese Inspired Gomae Broccoli

1 bunch broccoli or 2 bunches broccolini
1.5 Tbsp tamari
1 Tbsp coconut sugar
1 tsp rice vinegar
1/4 cup toasted sesame seeds

Directions:

1. Slice the broccoli or broccolini into smaller pieces.  Steam in a pot with some water for 3-4 minutes, or until the broccoli is bright green and tender.
2. Meanwhile, stir together the tamari, coconut sugar and rice vinegar in a small bowl.
3. Lightly toast the sesame seeds in a small skillet over low heat.  Give the skillet a little shake every minute or so to move the seeds around.
4. Once the seeds are toasted, add them to a food processor and blend for about 30 seconds until some of the seeds are crushed.  You don’t want this to turn into a paste, so don’t blend for too long.  Alternatively, you can use a mortar and pestle to crush the sesame seeds.
5. Add the crushed sesame seeds into the tamari mixture.
6. Combine this with the cooked broccoli in a large bowl and toss to coat evenly.