Posted by Drew DiVittorio on January 31, 2017
My favorite Garlic Coconut Oil Recipe
Broccoli shitake eggs with toasted almonds sauteed in organic garlic-flavored coconut oil
Ingredients: 2 tablespoons of Organic Garlic Coconut Oil from Nature’s Approved. About 4 ounces of Baby Broccoli (incredibly high in antioxidants) from Trader Joe’s, the stalks are soft and can be eaten entirely with the leaves and crown. The younger broccoli has a higher density of antioxidants than the fully grown broccoli. Broccoli is known for its great anti-carcinogens.
Four ounces of protein. I used two large eggs and mushrooms, but you can use chicken, other meat or tofu, tempei or a combo. ( the eggs could be left whole and fried. I prefer to scramble and mix them in or drop the ingredients into an omelet made with these eggs)
2 ounces of almonds , one of the healthiest nuts (or other nuts such as a handful of mixed nuts from Nuts.com who carry many organic nuts)
Salt and pepper to taste. (adding half a teaspoon of chopped fresh French tarragon to the Asparagus version below added sweetness and made it very interesting.)
Directions: Melt the oil, sauté the greens for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve. I use a large nonstick pan with a lid and throw in an ounce or two of water after about 2 minutes from the start so the steaming evens the cooking of the green vegetable. Take off the lid at the end to steam out the water.
All prices are in USD.