Broccoli Great for detox support, gut health, and easy hot meals. Broccoli — Quick History Broccoli originated in the Mediterranean, developed in Italy from wild cabbage around the 6th century BCE. It was cultivated by the Etruscans and later became popular in Ancient Rome. Often called “Italian asparagus,” broccoli spread through Europe in the 1700s, reached England in the 18th century, and arrived in North America in the 19th century. It gained widespread popularity in the U.S. in the 1920s through Italian immigrants, with California becoming the major producer.

Ingredients: - 2 cups Dry Black Eyed Peas - 4 cups Vegetable Broth (divided) - 1/2 White Onion (large, peeled, chopped) - 1 stalk Celery (chopped) - 2 Garlic (cloves, minced) - 2 tsps Thyme (fresh, removed from stem) - Sea Salt & Black Pepper (to taste) - 1 tsp Creole Seasoning - 1 cup Collard Greens (chopped) Directions: 1. Soak the dry black-eyed peas in water overnight or for at least four hours. Be sure to cover by several inches. Drain, rinse, and set aside. 2. Heat a few tablespoons of the broth in a large pot over medium-high heat. Cook the onion, celery, garlic, and thyme for five minutes or until soft. Season with salt and black pepper to taste. 3. Stir in the creole seasoning until well coated then add the remaining broth and black eyed peas. Bring to a boil, then lower to a simmer. Cover and let simmer for 20 minutes or until the beans are cooked through. 4. Add the collard greens and cook for one to two minutes or until wilted. Adjust seasoning as needed, and enjoy!

Ingredients: - 1 lb Chicken Breast (skinless, boneless) - 1 tbsp Coconut Oil - 1/4 cup Chicken Broth - 2 Garlic (cloves, minced) - 1 Navel Orange (zested and juiced) - 1/4 cup Fancy Molasses - 2 tbsps Tamari - 1/2 tsp Red Pepper Flakes - 8 cups Broccoli (chopped into florets) - 1 1/2 tsps Extra Virgin Olive Oil - Sea Salt & Black Pepper (to taste) - 2 tbsps Sesame Seeds Directions: 1. Dice your chicken breasts into 1 inch cubes. Melt the coconut oil in a large skillet over medium heat. Add in the chicken and saute until cooked through and browned (about 10 minutes). 2. Meanwhile, in a small sauce pan stir together the chicken broth, garlic, orange zest, orange juice, molasses, tamari and red pepper flakes. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, then pour it into the skillet over the cooked chicken. Mix well to coat and let simmer while you prepare the rest. 3. Lightly steam your broccoli then toss in olive oil and sea salt and black pepper to taste. 4. Turn the heat off of the chicken (the sauce should be cooked down and thickened by now. If it isn't, simmer a bit longer). Divide the broccoli between bowls and top with the orange chicken. Sprinkle with sesame seeds and serve. Enjoy!

Ingredients: - 2 tbsps Extra Virgin Olive Oil - 1 cup Cremini Mushrooms (thinly sliced) - 1 cup Yellow Onion (diced) - 1 cup Fresh Baby Spinach - 1/2 tsp Kosher Salt (divided) - 4 Large Eggs - 1/2 tsp Black Pepper (divided) - 1/2 cup Shredded Gruyere Or Swiss Cheese - 2 tbsps Butter (divided) - Minced Fresh Parsley (for garnish) - Additional Black Pepper (for garnish) Directions: 1. Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted. 2. Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy. 3. Add 1 Tbsp of butter to skillet and heat over MED to MED-LOW. Add half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top. 4. Add half of mushroom mixture to one side of the omelet, then sprinkle with 1/4 cup cheese. Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling. 5. Slide omelet out of skillet and onto plate to serve. Repeat steps 3 and 4 with remaining butter, egg mixture, mushroom mixture and cheese. Serve garnished with minced parsley and extra black pepper if desired.