As a mom of 3 kiddos, broccoli has quickly become my go-to vegetable because the kids love it (and it’s green, win-win)! Until about two years ago, we were only consuming the crowns or florets of the plant. My friend, who is a nutritionist, informed me she eats the whole stalk of broccoli as well. A light bulb went off in my head that we had been wasting (well not really- it went to garden compost) valuable nutrition.
Once I started incorporating the broccoli stalks into soups and stir-fry’s, my family grew to really enjoy it. Our favorite way to use broccoli stems is in broccoli coleslaw that we add our freshly harvested sunflower microgreens for extra crunch and nutty flavor. It’s a mix of peeled and grated broccoli stems, carrots, red cabbage, and sunflower microgreens from Clean Genes Farm.
- 4-5 organic broccoli stalks (grated or peeled)
- 2-3 carrots
- 1 cup sunflower microgreens
- ¾ cup homemade mayo or Primal Kitchen mayo
- 1 tsp mustard
- 1 tsp lemon juice
- 2 tsp apple cider vinegar
- 2 TBSP honey optional
- ½ tsp each salt pepper, garlic powder, basil, parsley, and celery seed
*If you prefer, you can substitute greek yogurt for the mayo.