| 10 | 15 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 2 head | Broccoli, raw ((1 bunch) stems removed) |
| 1 medium head | Cauliflower (stems removed) |
| 2 1/2 cup grated | Carrots |
| 1/2 cup | Brazil nuts |
| 1 cup | Currants, dried (or any organic dry fruit) |
| 1/2 cup | Parsley, fresh (finely chopped) |
| 6 tbsp | Lemon juice |
| 1/4 tsp | Kosher salt (and pepper to taste) |
| 1 tsp | Maple syrup (drizzle before servings) |
| 1 tbsp | Extra virgin olive oil |
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the Brazil nuts, currants, and parsley. Add lemon juice, olive oil and seasonings to taste.
4. Drizzle with maple syrup to taste.
Note: I saved the stems for a stir-fry later on in the week.
| Fruit | 0.6 |
| Meat Alternative | 0.3 |
| Vegetables | 2.6 |
