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!
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
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.
Delicious, crunchy, tasty and not to raw!
Giving credit where credit is due…
Thanks Chef Amber Shea – another goodie…
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