Ever wondered what greens in your coffee would taste like?
Just when we thought we’d seen it all during quarantine (does anyone remember whipped coffee and cloud bread?) we’ve got another unexpected trend on our hands.
Even after years of knowing we’re not eating enough vegetables, most people aren’t quite at five servings a day yet. We definitely love our daily cup of coffee, though, so people in Australia decided to learn how to make broccoli coffee.
What Is Broccoli Coffee?
The scientists at Australia’s chief research organization, CSIRO, created a broccoli powder to address poor nutrition and food waste. It’s made from whole broccoli, and “produced using a combination of selected pre-treatment and drying processes to retain the natural colour, flavour and nutrient composition of fresh broccoli.”
The researchers propose using the powder in a variety of food and drinks—including your morning cuppa. With just two tablespoons to equal one full serving of vegetables, we can’t think of an easier way to get our greens in!
How to Make Broccoli Coffee
You’d have to get your hands on this one-of-a-kind powder first, but after that, it’s pretty easy—all you have to do is stir a spoonful or two into your latte and voila! You’ve got broccoli coffee—or as they like to call it, a “broccolatte.”
Unfortunately, the powder isn’t out on the market yet, but this intrepid group of scientists decided to test it out at a Melbourne cafe, Commonfolk, with mixed results. It’s definitely a great way to get some greens in, but coffee lovers may balk at the taste, with even the most experimental finding it a little hard to stomach the taste of broccoli. Plus, don’t forget—the best way to get your greens in is still at mealtime.
While the brocolatte may not take off, its base powder can help you sneak some green power into smoothies, soups and even bakes (we’ve already done that with this decadent chocolate zucchini cake). It’s also a great way to combat food waste by using up imperfect or “misfit” veggies—a cause we can definitely raise a (non-broccoli) cup to.
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. —Teri Rasey, Cadillac, Michigan
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
These boats are not only healthy, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. —Judi Brinegar, Liberty, North Carolina
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
My children resist veggies, but they love smoothies. This one packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois
Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
My kids love these air fryer fries—and I like that they're healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these eggplant fries are delicious and guilt-free. —Mary Murphy, Atwater, California
A colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. —Arlene Erlbach, Morton Grove, Illinois
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa
We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! —Judy Barrett, Chelsea, Alabama
As a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too.
—Elisabeth Larsen, Pleasant Grv, Utah
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. —Carolyn Phenicie, Titusville, Pennsylvania
Like most kids, mine refuse to eat certain veggies. In order to feed them healthy foods, I have to be sneaky sometimes. The veggies give these meatballs a pleasing texture while providing valuable nutrients—and I'm happy to say my kids love 'em. —Courtney Stultz, Weir, Kansas
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! — Iben Ravn, Copenhagen, Denmark
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. —Julia Trachsel Victoria, British Columbia
I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Eating healthy doesn't mean sacrificing flavor—and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. —Elizabeth Bramkamp, Gig Harbor, Washington
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
I’m always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
Amrita is a writer, poet and amateur photographer who often ends up applying these skills to her one great love: food. You can find her up at 3 a.m. writing, researching the perfect combo for her next grilled cheese or making a more eco-friendly grocery list.