I have to admit it, I hate steamed veggies.  Growing up my parents fed us veggies that they steamed in the microwave & I always ate the begrudgingly.

I still don’t like them steamed very much but if you cover them in a sauce then I can handle them.

One of the many things I’ve learned along the way was that we all have different preferences on how our food is cooked.  My mom, who has a different constitution than me (she tends to have a slower metabolism) loves water steamed veggies.

Me?  Sauté’ my veggies in any kind of fat (well, extra-virgin olive oil or coconut oil) and I’m happy.

In an effort to cook for other people’s taste buds I made this broccoli dish.

If you like steamed veggies and want a “cheese” sauce then you’ll be sure to love this!

What’s Smart and Sexy About This Dish?

Broccoli-Apparently, when broccoli is steamed it provides us with special cholesterol-lowering benefits that bind together with bile acids in our digestive tract.

Nutritional Yeast–Nutritional Yeast is popular among vegans as it adds a cheesy and nutty flavor.  It addition to the great cheesy flavor, it’s a great source of B-complex vitamins, is a complete bioavailable source of protein and contains 18 amino acids.

Tumeric-Tumeric is a powerful anti-inflammatory, blood, liver and kidney-purifying powerhouse.  Enough said.

Steamed Broccoli with “Cheese” SauceScreen Shot 2016-06-16 at 11.16.19 PM

[Serves 4-6]
4 cups small broccoli florets

(If you get 3 stalks of broccoli (how it is normally bunched) cut the florets into small pieces, then, using a peeler, peel the outer layer of the stem of the broccoli then cut into matchstick pieces)

 “Cheese” Sauce
3 tablespoons extra-virgin olive oil
½  cup onion, diced
2 medium garlic cloves, minced
1 cup water
6 tablespoons nutritional yeast
¼ teaspoon ground turmeric
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons brown rice flour (or other gluten free flour)

Fill a medium pot with 1 ½ inches of water, insert a steamer basket and add the broccoli.  Cover and bring to a boil over high heat.  Reduce the heat to medium and steam until all the vegetables are tender, approximately 5 minutes.

In a small sauté’ pan, add 1 tablespoon of extra-virgin olive oil, onion and garlic over medium-high heat and sauté’ until the onions are translucent–approximately 3 minutes, stirring frequently.

Reduce the heat to medium and add the water, nutritional yeast, turmeric, sea salt and ground pepper.

In a separate small bowl, mix together the remaining extra-virgin olive oil and brown rice flour (making sure to eliminate any lumps).

Add to the sauté’ pan, mix well and cook until the sauce thickens, stirring occasionally, approximately 2 minutes.  Remove from heat.

When the broccoli is done, place it in a serving dish.  Pour the “cheese” sauce over the broccoli and enjoy!