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Blueprint Super Veggie
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Blueprint Super Veggie
A nutrient-dense steamed vegetable bowl inspired by Bryan Johnson's longevity protocol. Broccoli, cauliflower, mushrooms, garlic, and ginger steamed in the Varoma, then tossed with hemp seeds, macadamia nuts, and high-polyphenol olive oil.
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Essentials
Ingredients
- 300 g broccoli, cut into florets
- 200 g cauliflower, cut into florets
- 100 g mushrooms, quartered
- 2 cloves garlic, peeled
- 15 g fresh ginger, peeled
- 30 g hemp seeds
- 40 g macadamia nuts, roughly chopped
- 30 ml extra virgin olive oil
- 15 ml apple cider vinegar
- 5 g Dijon mustard
- 1 pinch sea salt
- 1 pinch black pepper
- 750 g water
Method
Preparation
- 1 Add 750 g water to mixing bowl.Weigh
- 2 Add 300 g broccoli florets to Varoma dish.Weigh
- 3 Add 200 g cauliflower florets to Varoma dish.Weigh
- 4 Add 100 g mushrooms, quartered, to Varoma tray, spreading evenly.Weigh
- 5 Place Varoma into position with lid on. Steam 20 min/Varoma/speed 1.Steaming
- 6 While vegetables steam, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl and whisk to make the dressing. Set aside.
- 7 When steaming is complete, carefully remove Varoma. Transfer steamed vegetables to a large serving bowl.
- 8 Discard water from mixing bowl and dry it.
- 9 Add 2 cloves garlic, peeled, to mixing bowl.Weigh
- 10 Add 15 g fresh ginger, peeled, to mixing bowl.Weigh
- 11 Chop 5 sec/speed 7.5s / sp7
- 12 Add chopped garlic-ginger mixture to the warm vegetables. Pour dressing over and toss gently.
- 13 Top with 30 g hemp seeds and 40 g macadamia nuts. Serve immediately.Weigh 2
Notes
Tips
- Inspired by Bryan Johnson's Blueprint Super Veggie. Adapted for Thermomix by AdaptMyRecipe.
- Use high-polyphenol extra virgin olive oil for maximum health benefit, this is a key part of the Blueprint protocol.
- Do not overcook the vegetables. They should be tender but still have some bite for better nutrient retention.
- Add 10 g ground flaxseed to the dressing for extra omega-3s, as in the original protocol.
- Black lentils make a great addition for protein. Cook 200 g separately and fold in with the vegetables.