8 cups of chopped broccoli
3 cloves of garlic, finely minced
1/2 cup of finely minced cilantro
2.5 tsp of cumin seeds
1/4 cup good quality extra virgin olive oil
Juice from 3 lemons
1 1/2 tsp of sea salt, or if you have it, flor de sal
1.Wash and finely chop the broccoli, several florets at a time (do not use a food processor or broccoli will get mushy). Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture — 1/2cm to 1cm pieces.
2.Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour.
3.Serve with accompanying meal of chicken, seafood or on its own.
There are a few local raw food pot lucks coming up in the next few weeks and I am itching to go with my new friend and raw foodist Toby, the organic vegetable share supplier. But please, keep this our little secret!