|Sriracha Ginger Roasted Broccoli|
I've said it before, and I'll say it again.
Don't fear (all of) the mayo!!!
Mayonnaise has long found itself an outsider to the health-conscious lexicon, and I can understand why. Cholesterol and saturated fat, both found in traditional mayonnaise, were demonized for decades as contributors to heart disease. However, later research examined this relationship and found that moderate intake of high-quality saturated fats and cholesterol, such as from pasture-raised animals, can actually have health benefits, let alone not cause harm. Click here for a scholarly article which debunks this much-feared connection. The other concern people have with mayo is simply its calorie count. Yes, it is true that fat has more calories than the same amount of carbs or protein, but this isn't a bad thing! Why? Because when you're eating whole-foods sources of nourishing fat, you're much less likely to overdo it. Your body will signal you to stop eating, because it feels content and satisfied and energized!
Healthy Fat = energy, not enemy!
I personally have found that including foods such as pastured eggs and butter and coconut oil make me feel fantastic, contribute to my hair/skin/nail health and help keep my hormones balanced. And I now I can finally add certain mayos to that ground! In conjunction with the myth that saturated fat is enemy #1, brands like Hellman's started substituting easily-oxidized vegetable oils like soybean and corn, which were cheaper anyway. Turns out, these partially-hydrogenated vegetable oils are the problem, causing systemic, chronic inflammation (click HERE for more info). Thankfully, some companies have recognized this, and started making mayonnaise with healthier oils and free-range eggs. My favorites are Primal Kitchen Mayo,(I order on Thrive Market in bulk at a major discount), which is made with avocado oil and Spectrum Extra Virgin Olive Oil Mayo (I get at Whole Foods).
Ok, with that under our belts, we can finally get to the non-meat of the post, which is this GLORIOUS roasted broccoli recipe! I adore veggies, but I rarely adore them raw. Roasted and caramelized is my jam, even in the summer, so I'm always playing with variations. I decided to play with the idea of tossing broccoli florets is a thin layer of creamy, spicy sauce, and I could not believe how amazingly it turned out! The combination of mayo plus nutritional yeast creates a rich, cheese-like coating, which transforms humble florets into something you will crave. This is a fantastic recipe for anyone who doesn't get particularly revved by raw vegetables, like me! I've also applied this same sauce/technique to brussels sprouts, and that was delicious as well.
I hope you'll give new-and-improved mayonnaise a chance, along with this recipe. Please let me know what you think, if you do!