By Mary Duggan

I mean really, I couldn’t stand it. There was not enough butter and lemon in the world to make me like broccoli. The following raw foods recipe is what healed my broccoli hate. I now eat broccoli all the time and enjoy it immensely. When I am really righteous I eat this recipe alone or with: sliced tomatoes, a pepper stuffed with nut pate, a cup of raw soup or jicama sticks. 


Broccoli with boiled potatoes

When I am sharing my meal with someone just leaning into raw, or flirting with raw; okay, it’s silly how we try to talk about all of this. When I am eating this with someone who wants a little warmth on the plate, I boil up a bag of those wonderful small organic heirloom potatoes that are so colorful some are even purple. Then I toss them in a bowl with salt pepper chopped parsley and butter; again for the righteous flax oil would be way yummy and much healthier. This is now a plateful of wonderful. My family loves it. Yours will too, I promise.


Broccoli with baked potatoes

I’ll share another fun variation with baked potatoes soon. As an alternative to sour cream I substitute a raw rosemary dressing that is divine, irresistible and nutritious.


Broccoli with ham

Okay, in the interest of REALLY full disclosure, I have even served this at the holidays next to a platter of ham. I am NOT providing a recipe for ham.


The chemotherapy of taste – really?

Why the discussion? Bitter foods like broccoli and kale and collards really do matter. They are such powerful medicine that a recent Tribune article referred to them as the “chemotherapy of taste.”  I asked Clare to explain that one to me a bunch of times and I still don’t get it. Chemotherapy, really, food described as chemotherapy. Not food so you don’t ever need that. I think I prefer to say bitter vegetables like broccoli are big medicine and I now have a way to enjoy one of those bitter vegetables regularly.


Note: I get my bitter greens by making green smoothies where the 60% fruit mix makes them delicious.

Click on the image for more on Green Smoothie books


Here is the broccoli recipe that healed me. NOTE: If you and I are going to the same party, please don’t bring this without asking my permission. Someone actually said that to me years ago when she was sharing her famous dill dip recipe with me. I have waited a long time to say it. But really, call me, okay?




Serves 8 – great to take to a party!

5 cups Broccoli, chopped – mostly florets

1 cup Sunflower Seeds – soaked

¼ cup onion, chopped

½ cup raisins



1 cup raw cashews

3 TBSP Agave Nectar

2 TBSP Apple Cider Vinegar, raw

¼ teaspoon sea salt

¼ cup water

Blend the dressing ingredients until smooth. Pour over the broccoli, onion, sunflower seeds and raisins. Mix thoroughly.

THANK YOU: Paula Wolfert

The Cooking of the Eastern Mediterranean



Facebook Twitter Email

Leave a Reply