A few weeks ago I stumbled across a free raw e-recipe book (Profoundly Raw Recipes) on The Raw Food World website. I had a broccoli forest taking up my crisper space, so I decided to try out the Broccoli in Bliss Sauce by Solla Eiriksdottir. Of course I didn't have a lot of the ingredients, so I ended up altering the recipe enough that I feel comfortable posting it here.
Broc and Curry Cheeze
2 heads of broccoli, chopped into florets and softened in warm/hot water (drain and set aside)
2/3 cup brazil nuts
2/3 cups coconut butter, melted
2 cups water (use sun-dried tomato soak water)
1/2 cups sun–dried tomatoes, soaked
5 pitted dates
5 garlic stuffed olives
1 tbsp fresh ginger
juice of one lemon
1 1/2 tsp curry powder
2 tsp Himalayan crystal salt
Blend the brazil nuts, coconut butter and water until smooth. Add the rest of the sauce ingredients and blend until creamy. (If you want thinner sauce, you can add more water.) Pour the sauce over the broccoli and dehydrate at 105 for 4 hours, or until broccoli is soft.
I was looking to snazz up my normal lunches of veggies and dip and this did the trick. I wanted to lick the Pyrex when I was done with lunch today, but couldn't because I wasn't eating alone. It just about killed me.
Question: What's your favorite website/blog for tasty recipes?
Gosh, I don't even know that I have a favorite website/blog. There are so many that I enjoy! This is a yummy-sounding version of something I've done so many times. (Did you have a spare lettuce leaf somewhere you could have wiped the pyrex with?) I love the sound of dehydrating it: raw broccoli and my tummy don't always get along well (and I worry some about the goitrogen thing).
ReplyDeletedon't you wish it were mannerly to lick your plate?
ReplyDeletefor recipes i usually do a broad search, though gone raw and the sunny raw kitchen have never let me down.
That looks good! I actually have that ebook, though I don't know if I've ever tried any recipes in it. I'll have to look it over.
ReplyDeleteThat recipe is in their free book now? It was in the Wedding e-book that I paid $20 for. Oh well. I was at their wedding where this sauce was first invented and oh boy was it amazing. I have to say if you can do the recipe just like that, it will BLOW your mind. But you seem to have the essential elements there.
ReplyDelete@Ela
ReplyDeleteSpare lettuce leaf- great idea, Ela. I should carry them like hankerchiefs.
I had to look up goitrogen after reading your comment. (I always learn so much from you!) Am I right in surmising that it is only a problem if you have thyroid issues?
@kelli
ReplyDeleteYes, Kelli, I do think licking your plate is very practical. :) And I completely agree with you about the Sunny Raw Kitchen!
@Mindy
ReplyDeleteThis one was worth trying, Mindy. It is fabulous. I've really been looking forward to lunch time!
@bitt
ReplyDeleteHow cool that you were at the wedding that inspired the book, Bitt! (Yes, it is free now. Sorry.) I will try the recipe verbatim with my future well-stocked cupboard. The real recipe looked unbelievable.