Broccomole: Broccoli Guacamole
It’s broccoli guacamole. You’re skeptical, I can tell. But this is really great, and with a creaminess that was slightly shocking, I will be making this again.
And, if you set a serving size at an ounce, as Livestrong is telling me to do, it’s only 22 calories a serving. And only about 250 calories if I eat the entire bowl, which I am prone to doing.
I love guacamole. I profess honest culinary devotion to avocados and guacamole. It is chocked full of healthy fats, vitamins, and protein. A great food that can not be improve upon. This recipe isn’t about improving guacamole. It’s a new food, a lower calorie creamy green dip that is about 1/3 the calories of that guacamole I love. But with twice the protein and less fat.
And broccoli is known cancer fighter, bone strengthener, cardiovascular health champion, bone-fide superfood and one of the most nutrient dense foods on the planet. We could all stand to be a wee bit addicted to a bowl of this stuff.
And it was so tasty, I ate it for lunch. And dinner. It’s like a dip with a mission, you don’t even have to feel bad about it. You are preventing heart disease and stroke one bite at a time. Really, it’s like medicine.
This recipe was inspired by Ludo Lefebvre. While giving an interview about his book, Ludo Bites, he spoke about a Broccomole he made. This is my version.
- 3 cups chopped broccoli
- 1 jalapeno, chopped, seeds removed
- 2 tbs green onions
- 1 tsp olive oil
- 2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream, cashew cream, something creamy)
- 1/4 tsp chili powder
- 1 tbs cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
- Drain broccoli very well.
- Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
- Serve warm