It's gluten-free, soy-free, sugar-free, anti-candida friendly, and can be made oil-free and salt-free.
Ingredients:
- Celery root - 1/2 of one or 5 oz (off-white bulb shape, found in natural markets)
- Walnuts* - 1/8 cup
- Cashews* - sprinkle
- Garlic - 1/4 clove
- Pepper - 1 tsp
- Optional: Salt - 1/2 tsp
- Coconut Aminos - 1/2 tbsp (nama shoyu or tamari can also be used if you're ok with soy)
- Optional: Olive Oil - 1/2 tbsp
- Broccoli - 1/2 head, chopped
- Optional: other veggies like fresh peas, carrot, and pepper
- Sesame Seeds - sprinkle
*Cafe Gratitude's book calls for pine nuts instead, but I didn't have any.
Directions:
- Wash, peel, and grate the celery root. You can cut it into smaller, rice-size pieces if you'd like, but it won't change the taste or texture much.
- Lightly process walnuts and cashews (or pine nuts) with garlic, just until ground
- Mix celery root with nuts and garlic
- Sprinkle on pepper (and salt if using)
- Pour on Coconut Aminos (or nama shoyu or tamari) and oil if using, and mix well
- Mix in broccoli and/or other veggies
- Top with sesame seeds
- Enjoy!