They say you should never trust a skinny chef, but I have decided, since following Tess Ward, that it is a load of rubbish. All I hope is that Tess Ward actually eats her food.
I love just about everything i have seen on her blog, from cauliflower cheese toasties to the superfood broccolini salad I am about to share with you.
But first, what is broccolini (which I can’t help pronounce as if I am Italian)?
Broccolini is a cross between broccoli and gai-lan (Chinese broccoli). It is noticeably longer and thinner instead of the short bush like broccoli, the stalks cook quicker as they are more tender and are also slightly sweeter than broccoli. Personally, I much prefer the taste of broccolini.
The great thing about broccolini is that in ONE CUP there is a meager 20 calories, 0 fat, 2g protein and 2g carbohydrates; might as well order in bulk, thank you!
This recipe combines the nutritional power-house broccolini, with apple cider vinegar (known to lower blood sugar, bringing it to a healthy level, especially for people with type 2 diabetes), olive oil (great for belly fat and contains essential fats) as well as walnuts (packed with Omega-3 fatty acids).
As it isn’t my recipe, click here *SUPERGREEN BROCCOLI SALAD* to find out how to make this scrumptious salad…the dressing is unreal!
Here is my version, with a side of Red Snapper: