Lunch: Double Decker Broccoli Tacos with Feta, Peanuts and Black Bean Hummus

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Double Decker Broccoli Tacos with Feta, Peanuts and Black Bean Hummus

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.

Ingredients

1 large or 2 small heads of broccoli, about 3/4 pound, tops cut into 2-inch florets and stems peeled and cut into 1/4-inch rounds (should be about 4 cups)
2 tablespoons olive or vegetable oil
2 teaspoons salt

Instructions

Preheat an oven to 400 degrees F. For the broccoli: Toss the broccoli, oil, and 1 teaspoon of salt together and taste a little piece. Adjust the seasoning if necessary. Put the broccoli in a roasting pan or casserole dish. Place the pan of broccoli in the oven and cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, 12 to 15 minutes. For the vinaigrette: Put the shallot, white vinegar, olive oil, and 1 teaspoon salt in a blender and puree until smooth. Set aside. For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, sesame seeds, 3/4 teaspoon salt, and sugar, and process until smooth. Set aside. In a saute pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go, until you have a tart, warm, broccoli salad. It should be about 3 tablespoons of vinaigrette. Heat the tortillas: wrapped in a damp towel in the oven, in the plastic bag they came in in the microwave, or individually on an open burner. Assembly: Spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around a corn taco shell so that the hummus is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos and put it in. Top each taco with some fried shallots and crumbled peanuts.

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