In my last post, I shared insights about detoxing from award-winning celebrity dietitian, Ashley Koff. It turns out that our body naturally detoxifies itself on a regular basis and that we can bring specific foods into our diet to support that process.
One of those foods is broccoli. Most of us have heard that broccoli is one of the best vegetables we can eat to support our health, but few of us know why.
Tom Malterre, a highly regarded functional medicine-trained nutritionist, gave a TEDTalk a few years ago about the incredible benefits of broccoli, calling it “the DNA whisperer” because of its powerful protective properties.
Glucoraphanin (say glu-co-RAPH-an-in) is one of the key nutrients in broccoli that makes it known as a “superfood”. Our body converts glucoraphanin into a potent antioxidant and cellular protector called sulforaphane.
According to Brassica.com, 40% of Americans wish they could get the benefits of broccoli without having to eat it. That’s where something like truebroc™ tea can help.
You can find truebroc™ tea locally at Whole Foods Harbor East, Baltimore Coffee & Tea, and at Wegmans, but you also order it online no matter where you live by clicking here.
For more information about Brassica Tea and truebroc glucoraphanin, please visit truebroc.com or facebook.com/truebroc. Follow us on Twitter @truebroc.
I first mentioned truebroc™ tea in my last post and promised to share a recipe with you that incorporated it, so today I’m going to let you know how to make your own rich and creamy Brassica Tea Rice Pudding.
When I first saw the recipe, I realized I had all of the ingredients on hand except for the arborio rice, which is commonly used to make a creamy dish called risotto. I found it in the bulk section of MOMs Organic Market, a local natural food store, but you should be able to find it in the rice or gluten-free section of your grocery store.
Recipe & photo credit: Amy Fischer, RD
I wasn’t sure how the dish would turn out as I was making it, but I ended up with a rich, creamy and almost caramel-ly (can we make that a word?) bowl of deliciousness!
I have tried rice pudding at a few restaurants as a dessert, but this was the first time I’d made it and was the best-tasting one yet. I’ve made it twice and have had it as part of my breakfast and as dessert.
I made a few modifications. I backed off slightly from the recommended amount of water in the beginning. I cut it back by 1/4 cup, which resulted in a creamier texture the second time around. Also, I didn’t have vanilla bean powder on hand, so I used vanilla extract, and I used maple syrup instead of honey. I considered subbing in short grain brown rice, but, if you plan to do that, just simmer it a bit longer, as it will take more time to cook. It probably won’t be as creamy and might be a bit chewier but it’s worth trying!
Recipe and photo credit: Amy Fischer, RD
Servings: 4-6
Ingredients
1 cup brewed Brassica Tea with 30mg of truebroc™ glucoraphanin from broccoli
1 cup filtered water (I used 3/4 cup)
1 (13.5 oz.) can coconut milk (I love the brand Native Forest)
½ cup arborio rice
2 egg yolks
¼ cup coconut sugar
2 Tbsp. raw honey (or maple syrup to make vegan)
1 tsp. vanilla bean powder
¼ tsp. cinnamon
Pinch of sea salt
Optional toppings: ginger, raisins, greek or coconut yogurt
Directions
- Brew 1 cup of tea using 2 Brassica Tea bags.
- Combine 1 cup tea, 1 cup water, 1/2 cup Arborio rice & a pinch of salt in a medium saucepan. Bring to a boil then turn down to a simmer, stirring frequently, cover & cook for ~25 min.
- Uncover and continue simmering and stirring frequently. Stir in coconut milk & continue to simmer approximately 10 min or until the rice is tender.
- In separate bowl, beat egg yolks with honey, coconut sugar, cinnamon & vanilla. Slowly add some of the rice mixture to the egg yolks and with a whisk, combine.
- Add mixture back into the rice and stir until combined well and egg is mixed in. Remove from heat. The mixture will still be loose but will thicken as it stands or when chilled. Serve warm or chilled. Add toppings before serving. Enjoy!
Recipe and photo credit: Amy Fischer, RD
For more information about Brassica Tea and truebroc glucoraphanin, please visit truebroc.com or facebook.com/truebroc. Follow us on Twitter @truebroc.
Disclosure: I received free tea in exchange for writing this review, but I had tried and liked the product and what it stood for before this opportunity arose! All opinions are my own, and maintaining the integrity of all content on this site is of utmost importance to me. I will never promote products I don’t love and use myself! 🙂