YOGAJOURNAL.COM 101Roasted Broccoli with
Harissa, Cloves, and
Rose Petals
SERVES 4
Variety is one of the easiest ways to make
meals more pleasurable, and this is a far cry
from the same old steamed broccoli of your
past. Harissa, an African chili paste, adds a
kick, but you can also use sriracha or your
go-to tomato salsa. Synonymous with love
and the heart, rose petals add crunch and
beauty, making this dish a sensual pleasure
to behold.
2 tbsp olive oil
1 head broccoli, cut into florets
¼ tsp salt
⅛ tsp ground cloves
1 tbsp harissa or tomato paste
¼ cup shredded soft farmer cheese,
mozzarella, or coconut cream
2 tbsp food-grade rose petals
1 In a large skillet, heat 1 tbsp oil over medium
heat. Add broccoli, salt, and cloves, and cover,
turning occasionally until broccoli is browned
and tender, 10–15 minutes.
2 In a small bowl, combine harissa and
remaining olive oil. Dot harissa sauce over
broccoli, and If using cheese, sprinkle it over
broccoli and melt under a broiler, 1–2
minutes. (If using coconut cream, spoon
over broccoli once it is browned and tender,
skipping the broiler step). Sprinkle with rose
petals. Serve immediately.
NUTRITIONAL INFO 186 calories per serving, 12 g
fat (4 g saturated), 17 g carbs, 11 g sugar, 3 g, 3 g
protein, 215 mg sodium
Watermelon–Bell
Pepper Hydrator
SERVES 2
Parched after a tough workout or a day in the
sun? This refreshing, low-calorie beverage
cools as it hydrates. Bell pepper is rich in
vitamin C, while goji berries add protein and
loads of antioxidants..
2 cups watermelon, cubed
1 red bell pepper, seeded and stemmed
1 tbsp goji berries
pinch of ground cinnamon
4 ice cubes
1 Place watermelon, bell pepper, goji
berries, cinnamon, and ice in a blender.
Blend until smooth; serve immediately.
NUTRITIONAL INFO 94 calories per serving, 0 g
fat (0 g saturated), 21 g carbs, 16 g sugar,
3 g fiber, 3 g protein, 23 mg sodiumEXCERPTED FROM
The Superfood Alchemy Cookbook
by Jennifer Iserloh, to be published
on April 9, 2019 by Hachette Books,
a division of Hachette Book Group.
Copyright 2019, Jennifer Iserloh.