Oriental Broccoli
4-6 servings
This is a quick and delicious dish that I found in RAWSOME by Brigitte Mars.
Ingredients
- 2 dates, soaked
- ½ cup orange juice
- 1 teaspoon grated fresh gingerroot
- ¼ cup Nama Shoyu
- 1 teaspoon toasted sesame oil, (optional, not raw)
- ¼ cup extra-virgin olive oil
- 4 cups chopped broccoli
- ¼ cup sesame seeds
Preparation
Soak the dates for 20 minutes.
Combine all ingredients except the broccoli and sesame seeds in a blender and puree. Combine the broccoli and sesame seeds together in a bowl and stir. Pour the puree over the broccoli and toss.
ENJOY!!! :-)
Comments
JoyceH writes: (November 27, 2007)
That looks great. I bet you could even soften up the broccoli a bit in the dehydrator. I’ll try this soon!
Matt writes: (November 27, 2007)
mmmm this looks really good. I’m sure with some red bell pepper it will be REALLY good. Thanks
zhanna8 writes: (November 27, 2007)
i was always wondering about raw broccoli… what is your take on it? does it need any kind of prep? i love all other crucifierous vegetavles such as cabbage,arugula, cauliflower, collards, bok choy, kale, mustard greens, radishes, watercress, rutabaga, and brussels sprouts… though broccoli seams make me on guard.
harmonylia writes: (November 27, 2007)
I LOVE broccoli! Even my girls will eat it raw. I am going to have to try this tonight and find out how it goes. Zhanna8, I found that raw broccoli usually just needs a good washing and drying. Though for this I am going to try to soften it a bit in the dehydrator like JoyceH suggested. Thanks for the recipe!
nanamensah writes: (November 28, 2007)
If you toss the broccoli with a mix of fresh orange juice, olive oil and a dash of braggs or nama shoyu to moisten it and then dehydrate it for an hour or so, it comes out delicious and just like it’s lightly steamed. I prepare it this way 2-3 times a week, usually with a cheesy dip made of cashews and nut. yeast and red peppers
SugarSnap writes: (November 28, 2007)
I am always looking for broccoli recipes. This sounds very flavorful! I bet if I actually marinate the broccoli in the “sauce” for a few hours it will soften. I think I’ll try this tonight.
Oaxao writes: (December 30, 2007)
I’m brand new to this site and I’ve made this recipe twice already. Yummy-Yum! The uncommon blend of flavors makes this intricately delicious. I greedily eat this up. That’s no exaggeration.
Many, many thanks, ‘wanna_B_raw’, for sharing this. This is officially one of my staple dishes (along with kale salad and avocado pudding).
I want to share a couple things in return for those in a similar situation as me. First thing is that I don’t like raw broccoli. (I hear ya, zhanna8!) I’ll eat it for the nutritiousness, but there’s always a hint of gagging when it goes down.
I wanted to thoroughly enjoy this recipe, so I used broccoli-rabe (aka rapini) instead. I can handle this broccoli-ish cruciferous raw. It’s got the little broccoli-like heads, plus it has lots of leaves. The super-greenness of it is more appealing to me, too.
Just an idea for those trying to find ways to deal with broccoli. (Broccolini is another alternative that I plan on trying.)
The other thing I want to share is that this can be made without a blender. That’s how I’ve made this recipe. I took a big bowl of chopped rapini and just threw all the other ingredients on top of it and mixed. What about the dates? I chopped them up about raisin-size before scattering them over the greens. They were little treats of sweetness in the salad.
This recipe is greatly appreciated.
DivineMissEm writes: (May 20, 2008)
Oh my god!!! This is soooo freaking yummy. I subbed raisins for the dates and only used two tablespoons of olive oil. I also left out the sesame cuz I donīt have them and added garlic. itīs soo good as it is but iīve got mine in the dehydrator right now. I really donīt want to share with my husband tonight!
starjen42 writes: (May 24, 2008)
I made a tangier version of this with a lemon instead of an orange and no dates. It was fantastico!
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