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Chef Russell James Serves 1 - 2 people
Broccoli in Hoisini Sauce
with parsnip "rice"
PM plzchuckle email plzchuckle
Date: 6/20/2010 10:51:03 PM ( 3 year ago )
Hits: 2397 Size: 2813 char.
5c (500g/1.2lb) broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari
- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.
- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.
For the sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili
1/2cm cube of fresh ginger
- Blend all ingredients in a high-speed blender.
- Mix with dehydrated broccoli when ready to serve
- Serve with the parsnip "rice"
For the parsnip "rice"
1.5 cups (275g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped
- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
- Transfer to a bowl and stir in the chopped spring onions
Russell's mission is to show you that far from feeling restricted on a raw food diet, you have an abundance of options. Whether that's being able to eat raw sandwiches all week or to put on a show-stopping dinner party for friends.
Visit www.therawchefblog.com & www.therawchef.com
***Posted for you with written permission from Russell James
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Chef Russell James
Serves 1 - 2 people
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