3 medium-sized broccoli stalks
1/2 cup almond butter
1/4 cup sesame oil
1' grated fresh ginger
juice of 1 lime/lemon
1 teaspoon Himalaya salt
1 tablespoon unpasteurized white miso
2 tablespoons nama shoyu
1/2 fresh chili pepper
Wash the broccoli and cut into medium-sized florets.
Pulse blend the florets in the food processor, not too fine and not too coarse.
Blend all sauce ingredients in the food processor until smooth.
Mix the sauce with the broccoli.
Place in the dehydrator if desired, 105 degrees Fahrenheit/36 degrees Celsius, for one hour.
*Recipe from Unlimited Health Raw Taste Sensations by Helen Belien www.unlimitedhealth.nl (currently not available in English)