Luckily my dad is a chef, and I’ve always had a strong interest in food chemistry, we’ve managed to find lots of palatable ways to modify important foods over the years to keep me healthy. And surprisingly, despite everything that should be against it, one of the vegetables I have always liked is actually broccoli, I can’t really do the stems, but I love the florets. He makes a sort of stock out of the stems so they don’t go to waste.