Total Time: 15 minutes

Ingredients:

• 1 large head of broccoli
• 1/4 cup cashews
• Dressing
  • 1/4 cup sunflower seed butter
  • 2 TBS honey
  • 2 TBS olive oil
  • 1 TBS sesame oil
  • 1 TBS coconut aminos
  • 1 TBS coconut balsamic reduction (I get this from publix next to the other vinegars; if you can’t find it, use a splash of apple cider vinegar+rice wine vinegar+sherry mixture)
  • Juice of 1/2 lime
  • 1 tsp minced garlic
  • 1 tsp ginger powder
  • 1/2 tsp sea salt
  • 1/2 tsp red pepper flakes

---

What to do:

• Bring  pot of water to a boil
• While waiting for the water to boil, roast your cashews in a small skillet over a low flame constantly stirring until they turn a little bit brown. Be careful not to burn your cashews!!
• Once water is boiling, make an ice bath for your broccoli by filling a large bowl with ice and water
• Place broccoli florets in the boiling water for about 1.5 minutes
• Remove with a slotted spoon and place into the ice bath
• Blend all of the dressing ingredients together until smooth
• Once the broccoli is cooled, drain and pat dry and place into a serving bowl and mix in the dressing
• Top with the roasted cashews and enjoy!