All this talk about ‘being your best self’ kind of annoys me because, how do I know if this is my ‘best’ self and not some imposter or if there’s some TRUE best self around the corner? If I think that I’ve arrived at my ‘best’ self, then will I stop striving to be a better person because I’m basically lazy. I’ll think, Okay, this best self is good enough. Therefore, I’ve named this yummy broccoli dish ‘Your Better Self,’ to remind myself to be kinder and more compassionate, and much less annoying to my kids. Will I ever become the BEST version of myself? Hopefully not. I’d rather keep trying.
This recipe elevates broccoli from a singular vegetable to a creamy and colorful ensemble. The secret lies with the cashews and coconut milk. You can add any colored vegetables to round out the flavors and enhance the color palette. I’ve made this dish during the summer and used fresh peaches instead of orange peppers. So good!
Ingredients:
Broccoli (one big bunch or small broccoli rapping)
Orange peppers (or any color peppers) - optional to substitute with fruit like peaches or papaya
1/2 cup of cashews
Black sesame seeds
2-3 tablespoons Cashew milk (or almond milk)
1/2 teaspoon of toasted sesame oil
1/2 teaspoon honey
1/2 teaspoon soy sauce or Bragg’s Amino Acid
1/2 teaspoon black sesame seeds or hemp hearts
Instructions:
Lightly steam the broccoli
Slice the peppers and steam them for a few moments
1 cup of rice (leftovers are great)
Take 1/4 cup of cashews, lightly toast them either in a skillet or in the oven
Take the other 1/4 cup of cashew, combine them in a blender with cashew milk, sesame oil, honey, soy sauce. This sauce can be heated, which will reduce the liquid and make it thicker
Pour it over the broccoli mixture
Sprinkle the black seeds and/or hemp hearts