side dish | Embracing Motherhood

Ingredients

4-5 Medium Sized Organic Potatoes

10-12 Eggs (Preferably pastured)

8 T. Mayonnaise (Hellmann’s)

1 T. Mustard

2 T. Apple Cider Vinegar

2 t. Real Salt

1 t. Dill

½ t. Pepper

1 t. Celery Seed

*1 t. Cayenne Pepper (If you like things on the spicy side.)

Extras: Chop up any of these items to give it a little pizzazz.

Fresh Organic Parsley
1-2 Chives
4 Small Pickles
½ c. Celery
2-3 Pieces of Bacon

Directions

Cut the potatoes into cubes. (I don’t bother to skin them, but you could.) Make sure they are covered by about an inch and a half of water, and heavily salt the water (this brings out the flavor of the potatoes).

Raw Potatoes with the Skins On

Bring the water to a slow boil, then turn down the heat and simmer for about 12-15 minutes. Check the potatoes at about 12 minutes. (If you cook them too long, they will lose their firmness and texture and it will be more like mashed potato salad.) Dump them into a strainer, and run cold water over them to stop them from cooking any further.

Cooked Potatoes in a Colander

Boil your eggs. Check out my blog here to learn how to boil the perfect egg that’s easy to peel.

Chop up the eggs into cubes. I just use a basic egg slicer.

Cubed Hard Boiled Eggs

Mix in the mayonnaise, mustard, and apple cider vinegar.

Add the potatoes. I don’t mind if the eggs get mashed up a bit, but I like to be gentle with my potatoes so that they’ll hold their shape.

Eggs, Potatoes, Mayo, Mustard, and Apple Cider Vinegar

Add the salt, pepper, celery salt, and dill. I really never measure out my spices, especially salt. I just add a little, taste a little, add a little more, and taste again until it’s just right.

I like to add finely chopped fresh parsley, chives, and pickles to my potato salad, but add whatever extras suit your fancy.

Parsley, Chive, and Pickles

I just so happened to have some crispy freshly cooked bacon around after making this potato salad, and I thought, what the hey, everything’s better with bacon! So I crumbled some up, and sprinkled it on top of my potato salad. It was amazing.

Bacon Topped Potato Salad

So what are you waiting for? Go make some dang egg and potato salad already! (*Note: since 2018, I have used a keto diet to help me maintain a lower weight, so I don’t use the potatoes anymore.)

Steamed broccoli smothered with butter and sprinkled with salt is a favorite side dish in our household. I like to buy organic broccoli (when I can) and cook it a couple times a week. It makes a great accompaniment to a roast chicken or salmon dinner, and the kids love it too!

Why Broccoli is So Good For You

Broccoli is high in carotenoids, vitamin C, chromium (which helps prevent diabetes) and contains B complex, calcium, phosphorus, and potassium as well. It also contains some protein and fiber. It is rich in indoles (as are all members of the cruciferous family), which is a potent anticancer substance as well as.

Broccoli is loaded with glutathione! Glutathione is found at very high concentrations in the lens of the eye and when eaten in the form of broccoli, cabbage, and parsley, it helps to protect the eye from cataracts. Glutathione is also an antioxidant that helps prevent cancer. Studies show that people who prefer to eat broccoli have lower rates of all kinds of cancer. When you cook broccoli, 30-60% the glutathione is lost. (100% is lost in canning.) (From Nourishing Traditions by Sally Fallon, p. 192 and p. 374)

But Watch Out!

Broccoli also contains glucosinolates which prevent the uptake of iodine and affect the function of the thyroid so they are considered goitrogens. When iodine uptake is interfered with, it can result in an enlargement of the thyroid, known as a goiter. This is really only something to watch out for if broccoli and other cuciferous vegeatables (brussel sprouts, cabbage, and cauliflower) are eaten in excess. So don’t go too overboard on eating them!

Steaming is the Best

By steaming broccoli, you are lessening the effects of the goitrogens while maintaining the valuable nutrients packed within. I also think it tastes the best!

Ingredients/Materials

Broccoli (One head of organic is best.)
Steamer Pan (Get one here.)
Butter
Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)

Directions

Prepare the Steamer: Fill the steamer with water and turn the heat to high.
Steaming Pan
Chop up the Broccoli: Sometimes I like cutting it into more bite size pieces before steaming, and sometimes I just chop off the stalk. (You can eat the stalk too if you’d like.)
Add the Broccoli: Place the broccoli in the steamer. When I can, I like to position the head of the broccoli facing up so that the top doesn’t get overcooked.
Raw Broccoli Ready to Steam
Cover and Steam for 5 Minutes: Once the water comes to a boil, I like to turn down the heat just a bit so it’s still boiling, but not spurting water out. The broccoli should be bright green and tender when it’s done.
Steamed Broccoli
Cold Water Bath: Run the broccoli under cold water to stop it from cooking any further. This will help the broccoli to hold its color. I usually skip this step, however, because I want the butter to melt easily.
Butter and Salt: Cut into florets, smother with butter, sprinkle with salt, and serve.
Steamed Broccoli with Butter and Salt