Broccoli w/ Chedda Sauce

(Rhio)

3 cups finely chopped broccoli
1 cup Chedda Sauce (see recipe below)

Marinade:
1 TBS. olive oil
1 lemon juiced
1-2 TBS. Braggs liquid aminos

1) Toss the broccoli with the marinade until is it well coated. Cover and let marinate overnight in the refrigerator. The marinade ingredients help to "cold cook" the broccoli, which tames down some of the raw flavor.
2) Next day, drain out the marinade (save for use in salad dressings or sauces) and mix the broccoli with some of the Chedda Sauce.

Serves 2. Keeps for 2 days or longer. This recipe can also be dehydrated for 2-4 hours at 95 degrees for those who still balk at eating broccoli raw.

Chedda Sauce
3/4 cup pine nuts, soaked
1/2 cup sunflower seeds, soaked
1 large red bell pepper
1/2 lemon juiced
1 1/2 TBS. nutritional yeast flakes
1 clove garlic
2 tsp. Braggs

1) Soak the pine nuts overnight in filtered water. Do the same with the sunflower seeds.
2) Cut the red bell pepper into small pieces and put into the blender first. The bell pepper releases liquid so you won't have to add any liquid to the recipe. Rinse the pine nuts and sunflower seeds and add to the blender. Add the other ingredients and blend well.