Broccoli is a cruciferous superstar, a member of the brassica family. These veggies are high in glucosinolates, which are sulfur compounds. It is shown that upon breakdown via chewing or cutting, compounds called isothiocyanates and indoles are formed which have been found in various trials to discourage cancer growth. These compounds are most available when Vitamin C is present, so it’s helpful to not overcook broccoli (so using it frozen in a recipe like this is great) so as to preserve the glucosinolate properties. Vitamin C from the berries in this also boost the nutrient availability of the green vegetable!
This smoothie would probably turn out best if you have a high speed blender. I just have a regular old Osterizer, so the texture of mine was slightly gritty but I’m not one to get too caught up in the textures of my food. I think steamed or slighlty defrosted broccoli would blend up better. I’ve also seen people put in a half cup of frozen peas or cauliflower into the mix of a fruity smoothie with great success! Adding mild tasting frozen vegetables to a smoothie is a great way to add body & fiber (therefore increasing satiety) without using so much fruit.
This is high in protein, water, and fiber which are great elements to consider for your daily intake. Toppings are also a fun addition to add texture and to increase the digestibility of your smoothie ingredients by facilitating longer time spent in the mouth. Try cacao nibs, chia seeds, coconut flakes, bee pollen, hemp or pumpkin seeds.
1 scoop pea protein powder or protein supplement of choice
1/2 cup steamed broccoli, frozen
1 cup frozen blueberries
1 cup water or non-dairy milk
10 drops vanilla stevia (if using unflavored protein)
pinch himalayan sea salt
1/ Add ingredients to the blender in the order listed. Blend until completely smooth. If too thick from the frozen bits, add a bit of warm water to get things moving.