Sunday, May 10, 2009


from The Raw Chef

  • broccoli cut into 1/4 inch long strips, or rapini
  • 1/2c olive oil
  • 1/2c tamari
  • 1T unrefined sea salt
Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:
  • 1c walnuts
  • 2c basil
  • 2t unrefined sea salt
  • 1/4c olive oil
  • 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

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