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 T fresh lemongrass, minced

1 T lime leaf, minced

1 T coconut butter

2 t Celtic salt

1 t 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.