by linda wooliever
I had a ton of broccoli which I had purchased through the buying club and wanted to come up with something to do with it. So this is what I did. Please downscale this recipe for your own purposes.
12+ heads of broccoli, washed and then chopped in the food processor
Put in a HUGE bowl. Now for the marinade:
2 cups olive oil (or 1 cup olive oil and 1 cup flax or hemp oil)
6 tablespoons of bragg’s apple cider vinegar or lemon juice
2 tsp ground mustard seed
2 tsp sweet paprika
1 tsp (or less) cayenne pepper
8 cloves of garlic
1 tsp (or 1.5) of coarse gray celtic sea salt
Process in Vitamix until everything is smooth. Pour over the chopped broccoli and mix with spoon. Let sit. This is excellent as is, on top of salads, wrapped in cabbage leaves and I’m experimenting now as a stuffing for portobello mushroom caps. If stuffing with mushrooms, I would chop up the rest of the portobello stem so as not to waste anything and add it to the marinated broccoli mix.
Try this and tell me what you think. Adjust the garlic to your taste – same with salt and pepper. You can substitute black pepper instead of the cayenne.