A sweet and spicy way to ‘get your broccoli’ but much more rich and lush. A perfect compliment to a cooling soup.

Ingredients

2 C. broccoli, chopped

1 bunch kale, finely chopped

1/2 bunch dandelion leaves, stems removed

SAUCE:

1/2 C. fresh mint, minced

1/4 C. raisins

2 jalapeno peppers, seeded and finely chopped

2 Tbsp. fresh lemongrass, minced

1 Tbsp. lime leaf, minced

1 Tbsp. coconut butter

2 tsp. Celtic salt

1 tsp. tarragon

water for consistency

Directions

In a blender, process all sauce ingredients until smooth.

Place broccoli into a glass rectangular dish and pour sauce over broccoli. Massage the sauce into the broccoli for 30 seconds. Strain the excess marinade and set aside. Place mixture on a dehydrator tray and dehydrate for 1 hour at 145 degrees. Remove from dehydrator and toss kale, dandelion greens and wilted broccoli with marinade. (If using a convention oven for dehydration please place at lowest setting and check after a 1/2 hour. Ovens tend to work more quickly than dehydrators.)

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