Raw Satay Broccoli and Parsnip Rice

Raw. Vegan. Gluten Free

Serves 1 – 2 people

-Broccoli-

-5C  small 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.
-‘Satay’ sauce-


-1/4 cup tahini
-1 teaspoon lemon juice
-1 t agave
-1 t 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”
-Parsnip ‘rice’-


-1.5 cups (275g/10oz) peeled parsnips
-1 tablespoon macadamia nuts, cashews or sunflower seeds

-1 T light miso
-1 T cold-pressed sesame oil
-3 spring onions or white 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

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