During my growing-up years, my family never ate avocados. I don't think I even knew what one was, if you want to know the truth.
But somewhere in my adult years, I had my first taste of guacamole and I loved it. It wasn't something I had often, but when I did, it was always a treat.
Several years ago, however, I developed some sort of sensitivity to avocados. One day after eating half of one for lunch, I had horrible stomach cramps and nausea for the next 8 hours. Didn't associate it with the avocado, just thought it was some sort of bug I picked up.
A few weeks later, the exact same thing happened. I realized the avocado connection and made the sad decision to eliminate them from my diet.
One time 2 years ago, I had a small bit of guacamole with a Mexican meal, like just a tablespoon or two, thinking that such a small amount surely wouldn't bother me. Same thing happened. Stomach cramps and nausea for 7-8 hours. Guacamole is definitely out of the picture for me. Boo.
So when I saw a recipe for Brocomoli on my assigned Secret Recipe Club blog for the month, I just had to try it.
I had the pleasure of browsing around Learning Patience this month, where Corey blogs about running and fitness, dealing with Type 1 diabetes, world travel, and of course, lots of food!
I would love to try her Maple Glazed Pork Tenderloin, Grilled Romaine Veggie Salad, and I actually have the ingredients waiting in the fridge to make this luscious Mascarpone Cheesecake with Almond Crust.
But the Brocomoli was too tempting. I whipped it up in about 15 minutes and dove in. It's delicious!
Okay, so the kids didn't go crazy for it, but Grant and I declared it a real winner. Grant was skeptical at first, and although he won't replace guacamole in HIS diet for this dip, he was really impressed at how tasty it is and especially happy that I can have it too. :)
We ate it with crackers and corn chips, and Corey suggested using it as a spread for sandwiches too, which I'm sure would be great.
Brocomoli Dip
from Rebekah's Family, Food, and Fun
1 small head of broccoli, cut into florets (use organic if possible)
juice of half a small lemon (I forgot to buy a lemon, used 1 T. bottled lemon juice)
zest of half a lemon
4 ounces low fat cream cheese
1/4 cup sour cream
1 small bunch of green onions, diced
1 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1 clove garlic
1/4 tsp. sumac (optional - I didn't use)
Salt and pepper to taste
Directions:
Steam broccoli until tender.
Combine all ingredients in food processor and blend thoroughly.
Store in the refrigerator and enjoy!
Note: Can be served hot or cold. Serve with crackers, chips, pita bread, as a spread for sandwiches, etc.
Source: Learning Patience
