Cauliflower and broccoli tempura

Recipe inspired by the original creation of the chefs of Café Tree of Life


PHASE 1

• 4 T broccoli tips
• 1 T cauliflower tips
• 1/2 T unsoaked pistachios
• 1 T sunflower seeds without soaking
• 1/2 T lemon juice
• 3 tbsp sea salt
• 1/2 T olive oil
• 1 tbsp coriander (ground cilantro seeds)
• 2 tbsp cumin
• 1⁄4 c cayenne pepper
• 1 T of water
• Process pistachios, sunflower seeds, salt, olive oil, lemon and spices. Slowly pour in water while processing mixture until smooth. Place vegetables in a deep bowl and pour mixture over broccoli and cauliflower; stir until well coated. Place vegetables on parchment paper or plastic wrap on a dehydrator tray and dehydrate for 2 hours at 145ºF/ 63ºC (or in oven at lowest setting with door ajar until desired consistency is achieved). Serve hot with crackers, if desired.