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Broccoli Dip


Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic.

Picture shows nori rolls packed with broccoli dip (with added spirulina) and alfalfa sprouts.

We love broccoli! Packed full of vitamins and minerals, especially calcium, and even a good dose of protein, it's a very satisfying vegetable. A quick and nutritious snack is to break off florets and eat them dipped in tahini or pumpkin seed butter. In this dip it is combined with lots of lemon juice to make an alkalising and refreshing dish. Add some spirulina too and you've got a complete meal.

Time needed: 5 mins
Equipment needed: blender
Serves four

  • one head broccoli (about 1 lb)
  • 4 tbsp extra virgin olive oil
  • 2 lemons, juiced
  • 1/4 red onion
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp Seagreens

Chop the broccoli into bits small enough to fit comfortably in your blender, head and stem. Pop them in the jug with the olive oil, lemon juice, chopped onion, yeast flakes and Seagreens. Blend to a beautiful light green cream. If your blender is struggling, you can add more olive oil or a splash of water. Serve with nori sheets and make roll-ups, or with crudites such as carrots and peppers.

Variation:
Add in up to two tablespoons of spirulina powder (to taste) for an extra green, extra nutritious, extra energising dip.

For more of Kate's recipes, check her books, or join the magic bubble.

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