I can get down an herbacious green juice with ease, but stomaching anchovies has never been a forte of mine, despite knowing how good they are for me. Then, I met my anchovy loving fiancé who introduced me to bagna cauda, a simple anchovy sauce that he would put on everything if you let him.
With a little convincing from him and a little research on my end, I discovered that this rich sauce was intended to be served over the season’s vegetables for a vegetarian “feast”. I have to admit, I absolutely love the flavors imparted by the anchovy, garlic, and olive oil – and the nutritionist in me appreciates the plant based pairing that bagna cauda was intended for. Now, I’m hooked, especially when served over one of my favorite greens – broccoli. All you taste is the richness in flavors, nothing “fishy”, I promise!
Anchovies pack big thyroid nutrients for such a small fish (with the least amount of mercury!):
- High content of omega-3 fatty acids, which is essential to thyroid function as it decreases inflammation, supports immune function
- Rich source of iodine, as idoine deficinecy is directly correlated to thyroid health and is necessary for the production of thyroid hormone
- Contain selenium which ensures the thyroid functions normally and can diminish thyroid auto-antibody levels
- Contains three “powerhouse” vitamins – A, D, and E which promote overall health and are anti-oxidant and anti-inflammatory
I think trying anchovies this way will be a life changing experience for you, especially if you suffer from thyroid disorder, like I do, there is great nutritional benefit!
Serve it over organic, sprouted brown rice pilaf with almonds or sprinkle of organic hemp hearts for a well-balanced plant based dinner.
Sautéed Broccoli with Bagna Cauda
5-6 oil-packed anchovies
1 garlic clove, pressed
⅓ cup organic, extra virgin olive oil
⅛ teaspoon freshly ground black pepper
2 T organic, unrefined coconut oil
1 large bunch of organic broccoli, trimmed into small florets
1 garlic clove, pressed
⅛ tsp. dried red pepper flakes
1 tsp. fresh lemon juice
Sea salt and pepper to taste
Prepare the broccoli by heating a large skillet over medium-high heat for 1 minute. Add the coconut oil and broccoli florets and season with ½ teaspoon of the salt. Cook, stirring once or twice, until the florets are caramelized, about 7-8 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Stir in the lemon juice and season with Salt and pepper.
Make the anchovy sauce by heating the olive oil over medium heat in a small saucepan or sauté pan. Add the garlic and anchovies. Stir consistently to prevent the garlic from burning and to “melt” the anchovies, approximately 5-10 minutes. Once anchovies are thoroughly dissolved, whisk well until thoroughly blended.
Transfer the broccoli to a serving platter and drizzle with the anchovy sauce. For a plant based entrée, serve this dish over brown rice pilaf with almonds, or sprinkle with hemp hearts.