Lunch: Crudité Platter with Roasted Garlic Aioli Recipe | MyRecipes

Recipe by Sara Foster This is a great party platter to serve any time of year—just change the vegetables according to the season. In winter, blanch the vegetables (see directions below) to give them extra flavor and color.

This recipe includes fertility superfoods such as:

Broccoli, Asparagus

Health and fertility benefits of Crudité Platter with Roasted Garlic Aioli Recipe | MyRecipes

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 bunch baby carrots, peeled with about 1 inch of green tops left on
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1/2 pound asparagus, trimmed
1/2 pound green or wax beans
1/2 pound fingerling (or small red) potatoes
1 Belgian endive, leaves separated
Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes
Sea salt
Roasted Garlic Aioli

Instructions

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.

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