Spicy broccoli from Hèlen Beliën can be prepared in 0 minutes. You make this dish with Coconut oil, Fleur de sel & Happy Delight from Amanprana. This recipe from the kitchen is delicious as Side dish, Lunch & Salad. It also fits perfectly in a Raw food, Vegetarian, Vegan & Lactose-free diet.

Ingredients for spicy broccoli

3 medium stalks broccoliSauce
  • ½ cup almond butter
  • 1 tbsp Amanprana extra virgin coconut oil
  • 1 tsp Okinawa Omega Happy delight
  • 2 cm freshly grated ginger
  • Juice of 1 lime/lemon
  • 1 tsp Himalayan salt
  • 1 tbsp white miso
  • 1 tbsp shoyu
  • ½ fresh chilli pepper
  • 2 tbsp raw agave syrup

Preparation of spicy broccoli

Wash the broccoli and chop the florets coarsely. Pulse blend the florets in the Magimix. The broccoli must be chopped not too finely and not too roughly.Pulse blend all ingredients in the Magimix to a smooth sauce. Stir the sauce through the broccoli.

Tip from Hèlen:

A tasty fresh salad packed full of antioxidants.

Hèlen Beliën

Hèlen Beliën

Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based.When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food.No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis.Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.