Daily detoxification processes happen throughout your body at the cellular level. And it all starts with adequate nutrients intake.
– A 50 grams serve of pepitas provides close to the daily requirement for magnesium, together with a significant contribution to the requirement for iron, zinc and manganese.
– Broccoli is rich in sulforaphane, fiber as well as bioavailable folate that further enhance the natural detoxification processes.
– The broccoli bread is a low glycaemic index recipe. While avoiding blood glucose spikes, you manage the redox reactions by-product of detoxification.
Serve : 5 / Preparing time : 15 min / Cooking time : 50 min
1 ½ cups almond meal
1 cup arrowroot flour
½ tsp sea salt
½ tsp bicarbonate of soda
5 medium free−range eggs
7 ml apple cider vinegar
1 head broccoli florets and stem grated
2 cups baby spinach leaves roughly chopped
½ cup Parmesan cheese grated (optional)
2 tbsp sunflower seeds, raw
1. Preheat the oven to 160°C and line a standard loaf tin with baking paper.
2. In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.
3. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add in broccoli, spinach and Parmesan and whisk to combine.
4. Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
5. Place loaf into the middle tray of the oven and bake for 50 minutes or until the top starts turning golden and an inserted skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 10 slices.
Store in the freezer with a piece of baking paper between each slice.