Broccoli with Hazelnuts

Serves:	Serves 6
Serving Size:	Per Serving: 59 calories, 7g carbs, 2g protein, 3g fat, 3g fiber, 99mg sodium

NOTE:	*This recipe is OK for those on the LMD (Low Microbial Diet)

Ingredients

2-3 Tbsp coarsely chopped hazelnuts	Boiling water
1 lb broccoli, stems peeled and sliced thin and florets separated	2 tsp sesame oil
2 scallions, thinly sliced	2 garlic cloves, finely minced
2 tsp lite soy sauce

Directions

1. In a small skillet, toast the hazelnuts over medium-high heat for 3-4 minutes, until the nuts are lightly browned. Set aside.

2. In a large pot of boiling water, add the broccoli and blanch for 4 minutes. Rinse it with cold water and drain.

3. In a large bowl, combine the oil, scallions, garlic and soy sauce. Add the broccoli and toss well. Top with hazelnuts.

Serve hot or at room temperature.

Recipe from: American Institute for Cancer Research