Nature's Pantry


Purple sprouting broccoli is very much in season at the moment and makes a lovely and nutritious accompaniment to many dishes, especially chicken or fish. With longer stalks than the standard green variety, purple sprouting broccoli is high in vitamin C, vitamin B6, vitamin B12 and calcium. Try this lovely recipe of pan fried purple sprouting broccoli with garlic and cashew milk dressing.


  • 300g Purple Sprouting Broccoli
  • 1 garlic clove, peeled and finely chopped (optional) 
  • ​1 heaped teaspoon coconut oil
  • 150g unsalted/activated cashew nuts
  • ​300ml filtered water
  • .​2-3 hours before you intend to serve this dish, soak the cashew nuts in water for 2 hours. After the two hours, discard the soaking water. Add the nuts to 300ml of fresh filtered water and blend until you have a velvety smooth dressing. Set aside.
  • To prepare the purple sprouting broccoli, cut off any tough stalk ends and discard.
  • Steam the broccoli until the fork just goes through the stalks (approximately 4-5 minutes)
  • ​Once cooked, plunge the broccoli into a bowl of iced water. This will stop the cooking process and lock in all the valuable nutrients. Set aside.
  • In a small frying pan, heat 1 teaspoon of coconut oil on a low-medium heat and add in the finely sliced garlic. Cook for 2-3 minutes to take the rawness out of the garlic. Be careful not to brown or burn the garlic. Finally add in the cooked broccoli for a further 1 minutes.
  • ​To serve, drizzle with the cashew nut dressing and season with black pepper and unrefined Himalayan salt.