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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket in the pot, add the broccoli florets, cover, and steam for 8–10 minutes, until the florets are completely tender when pierced with a fork and a bright, deep green.
While the broccoli steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, for 1–2 minutes, until fragrant and just softened but not browned. Watch closely, as the garlic can color quickly. Remove from heat and stir in the turmeric.
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