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Thursday, January 17, 2013

Cheesy Broccoli Bowl

After meeting Brendan Brazier, an Ironman triathlete, a few times, I started reading some of his books. One of his latest books, Thrive Foods: 200 Plant-Based Recipes for Peak Health, contains 200 raw and cooked recipes. I decided to try the Cheesy Broccoli Bowl raw, rather than cooked. It was absolutely delicious! I would just recommend eating it fresh as the coconut oil causes the dressing to get hard in the refrigerator because it solidifies in temperatures less than 75-degrees or so. This dish is packed with nutritionally sound ingredients like tahini, which is loaded with protein, fiber, and lignans; broccoli, a cruciferous vegetable that contains antioxidants; and hemp seeds, which are loaded with Omega-3s. It is also super easy to make.


Cheesy Broccoli Bowl
Makes 4-6 servings

Ingredients
  • 2 T nutritional yeast
  • 1/2 tsp paprika
  • 1/4tsp garlic powder
  • 1/4 cup raw tahini
  • 1 tsp brown rice or chickpea miso paste
  • 3 tsp lemon juice
  • 2 T coconut oil, melted
  • 3 T water
  • 1.5 tsp ume plum vinegar (found in Asian section of grocery store)
  • 8 cups finely chopped fresh broccoli florets
  • 2-3 T hemp seeds

Instructions
In a small bowl, mix the nutritional yeast, paprika, and garlic powder together.


Stir in the tahini and miso paste. I used the brown rice miso.


Pour in the lemon juice, coconut oil, water, and ume plum vinegar, and whisk thoroughly. If a thinner sauce is desired, add extra water, a tablespoon at a time.


Put the broccoli in a larger bowl and pour the sauce on top. Toss until evenly coated. For best results, just use your hands. Sprinkle with hemp seeds and serve.


Keeps refrigerated for several days.

2 comments:

  1. This looks delicious! I have known that green veggies are known to regulate our blood sugar and I can't thank my diet enough to have made me feel rather healthy.

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  2. Awesome! I hope you enjoy this broccoli bowl as well!

    ReplyDelete