The blend of vegetables in this dish complement one another well. Shape the center mound like a volcano and fill with the spinach and chopped vegetables for an attractive presentation.
1 cup seaweed
2 oz fresh spinach
Juice of 1/2 a lemon
1/4 teaspoon salt
4 teaspoons olive olive oil
1/4 head broccoli, very finely chopped
1/2 head cauliflower, very finely chopped
4 tomatoes, chopped
10 pieces of dried tomato, chopped
2 yellow bell peppers, chopped
1/2 cup ripe olives, chopped
1 cup broccoli sprouts
2 avocados, peeled, pitted and coarsely chopped
2 teaspoons sea salt
2 teaspoons pepper
2 cups water
Juice of 1 lemon
1 bunch parsley
Put the seaweed in water to soak. Mix olive oil, lemon juice and salt and soak. Add spinach and allow to soak for 30 minutes.
Blend all sauce ingredients in a blender until smooth.
Mix the chopped cauliflower and broccoli. In a separate bowl, mix all other chopped vegetables.
Place the chopped cauliflower and broccoli in the middle of the plate, leaving a lot of space around the outer edge. Surround with the seaweed. Pour sauce over the seaweed. Surround it with broccoli sprouts. Now, make an indententation in the cauliflower/broccoli and place the softened spinach in it. Put the remaining chopped vegetables in the spinach.
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