Elegant in its simplicity, this simple side dish will make you forget you ever disliked raw broccoli. The hemp oil adds essential omega-3 fatty acids.
2 tablespoons tamari
1 tablespoon hemp oil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons agave nectar
- 1/2 small clove garlic, minced
- 2 medium heads broccoli, stemmed and broken into florets (about 3 cups)
- 1 large red bell pepper, stemmed, seeded, and sliced
In a medium bowl, whisk together the tamari, oils, lemon juice, agave, and garlic. Add the broccoli and red pepper and toss to coat well. Add a splash of water if the mixture looks dry.
Make it Raw: Transfer the mixture to a shallow glass pan. Cover and place in the dehydrator at 110°F to let marinate and warm for 1 to 2 hours before serving. Alternatively, place the bowl in the fridge overnight to allow the mixture to marinate; let come to room temperature before serving.
Make it Cooked: Transfer the mixture to a large skillet over medium heat. Cook, stirring frequently, until the mixture is heated through.
Yield: 4 servings
Per serving: 107 calories, 7.1g fat (1g sat), 9.5g carbs, 3g fiber, 3.3g protein
- Tamari: soy sauce, nama shoyu, or liquid aminos
- Agave nectar: coconut nectar or any other liquid sweetener
- Lemon juice: lime juice
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.