Best to use only raw and organic ingredients of the highest quality.
INGREDIENTS
1/2 head Cauliflower
2 heads Broccoli
1/2 tsp Himalayan salt
SAUCE
1 1/2 cups Cashews
1/2 cup of Spring water
2 Tbsps of Nutritional yeast
3 Tbsps of Apple cider vinegar
1 clove of Garlic
1 tsp of Italian seasoning
TOPPING
A sprinkle of Nutritional yeast
(You could also put 3 Tbsps of Golden flax meal)
METHOD
- Cut the broccoli and cauliflower into florets
- Put broccoli and cauliflower into a large bowl of nearly boiling hot water
- Massage the broccoli and cauliflower in the water and drain
- Add himalayan salt to tenderise even more.
This will make the vegetables more palatable without negatively affecting the nutrients.
SAUCE
Blend all ingredients in a high powered blender until smooth and creamy
- Pour the sauce over the broccoli and Cauliflower and mix well
- Spread evenly over a dehydrator sheet
- Sprinkle with Nutritional yeast (No more than 2 Tbsps, it could get a little overpowering)
- Put in the dehydrator at 60 degrees for 2 hours
- Alternatively place in your oven at the lowest temperature with the door slightly ajar
- Lay a bed of mixed greens on each dinner plate
- Use a spatula to transfer desired portion onto the mixed greens
- Sprinkle with Flax seeds and Pepitas for a crunchy garnish
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