Pink Broccoli?

[Guest guest]

Hello everyone,

 

I made this recipe last night. Basically I steamed 4 cups of

broccoli florets. I melted a TBSP of soy margarine (a good one, no

transfatty or hydrogenated badness) and half a cup of lemon juice

with a teaspoon of lemon peel. It tasted great, super sour and

lemony, but when I poured the sauce over the broccoli, the juice that

ran off was grapefruit pink in color! Should I worry about funky

pesticide in my broccoli? The lemons were organic. Maybe this is

just a natural chemical result of the lemon taking color out of the

broccoli? Any ideas?

 

Thanks!

Jenni Morrison

aka Vampira93