I’ve never been quite sure about eating raw broccoli, a little steaming has always been my preference.

This recipe, however, turns the idea of raw broccoli on it’s head – this is yum!

Ingredients:

2 Tbsp. olive oil (or flaxseed if you want to add some omega 3)

2 Tbsp. tamari

1 Tbsp. lemon juice

2 Tsp. agave nectar

1 garlic clove, minced

2 medium heads broccoli, stemmed and broken into small florets

1 large red capsicum, sliced

Method:

Combine in a medium bowl the olive oil, tamari, lemon juice, agave and garlic.

Add the broccoli florets and sliced capsicum and coat well in the marinade.

Place in a shallow dish and dehydrate for 2 hours at 44 degrees Celsius. Alternatively, sit in the fridge for a couple of hours.

Serve!

Delicious, crunchy, tasty and not to raw!

Ally x

Giving credit where credit is due…

Thanks Chef Amber Shea – another goodie…