Sesame Charred Broccoli - Monica Yates

Sesame Charred Broccoli

BY Monica Yates

Okay, although I want to take all the credit for this one, my mum came up with the idea one night when we were doing a BBQ and it was legit the best tasting broccoli I’ve ever had. I’ve tweaked it a bit to make it more user friendly and with the use of coconut oil, not only does it give it a delicious taste, the fats also won’t become distorted at a high cooking heat. Along with tasting amazing this dish is super healthy. Read on to find out why!

Broccoli is part of the brassica family and these guys are fantastic for helping to flush out excess estrogen from your liver. It is so important that your body is flushing out that estrogen or it will be reabsorbed back into your body and this can create major health issues. Be sure to always cook your broccoli and other veggies from the brassica family as too many raw brassicas can be bad for your thyroid and gut.

Coconut oil is amazing for its antibacterial, anti-fungal and antiviral benefits as it contains lauric acid which helps fight bad bacteria in your gut. Additionally, it increases your metabolism because the Medium Chain Fatty Acids (MCFAs) are sent straight to your liver to then be converted into energy.

Black Sesame seeds are great for your period! According to Traditional Chinese Medicine, black foods like black tahini, black sesame seeds and seaweed can help your fertility because it nourishes the kidneys and conserves ‘jing’ or life force energy. Depleted Jing can cause dysfunction in vitality, fertility, immunity, graceful ageing and hormonal function.

  • 2 Tbsp coconut oil
  • 2 heads of broccoli, cut into florets
  • 1 Tbsp black sesame seeds
  • A sprinkle of black sea salt
  1. Using a BBQ hot plate or a stove top grill pan, melt the coconut oil over high heat.
  2. Add the broccoli and cook for 4 minutes on high to char and then turn to medium heat.
  3. Add the sesame seeds over the broccoli and the black salt and mix to combine. Cook for another 4 minutes or until the broccoli is just tender when tested with a knife. You want the broccoli to be bright green and tender, not overcooked and soft.

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