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[“From The PPNF Kitchen”]
- 2 stalks broccoli
- 1 small red onion
- ½ cup slivered almonds
- ½ cup raisins
Cut broccoli into bite-sized pieces.
Trim rough bark from stems and cut stems into ½-inch pieces.
Chop red onion.
Add all ingredients to large mixing bowl and toss gently to mix.
Sprouted Almond Dressing
- 1 cup raw almonds
- 1-1/2 cups filtered water
- Juice of 1 lemon
- 1 tsp. raw, unheated honey (or 1/8 tsp. stevia)
- 1 clove garlic
- 1 tbs. rice vinegar
- 2 tbs. Nama Shoyu or Tamari (Nama Shoyu is the only raw, unheated soy sauce I have found)
- Dash of cayenne and curry
Soak the almonds 8 hours or overnight in filtered water.
Rinse two or three times and drain well (to remove the skins from the almonds: after soaking, drain and rinse almonds and place in a bowl.
Cover almonds with mildly-warm, not hot, water.
Gently rub almonds between your palms – skins should come right off. Rinse, drain, and proceed with recipe.)
Place almonds and filtered water in VitaMix® or other blender and blend until smooth.
Add the rest of the dressing ingredients and blend again.
Add dressing to broccoli mix and toss gently.
About the Author
Miriam Ballonoff Bach, MA, has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service.
She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Published in the Price-Pottenger Journal of Health and Healing
Fall 2010 | Volume 34, Number 3
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
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