Recipe Shared By: Nicole Berrie, founder of Bonberi (@bonberi)
I love this recipe because it’s so simple, but incorporates a few extra twists that make it special. The raw veggies add alkaline and enzymes to help elimination, quick pickling the onions adds a little extra acidity in the form of apple cider vinegar (which aids digestion) and the freshly grated garlic “aoli” adds the perfect bite and anti-inflammatory kick.
Ingredients (All Organic)
- 2 cup of broccoli florets
- 1 tablespoon of coconut oil
- 2 small Oersian cucumbers, thinly sliced
- 4 tablespoons Tamari sauce
- 2 whole wheat or sprouted grain pita pockets
- 1/2 cup vegan mayo from Veganaise or Sir Kensingtons
- 1 large clove garlic, grated on a micro-zester or minced
- Juice of 1/4 lemon
- 1/2 red onion, shaved on a mandolin or very thinly sliced
- 1/2 cup of apple cider vinegar
- 1 head of romaine lettuce, thinly sliced
- Optional: Chopped fresh dill to garnish
- Preheat oven or toaster oven to 400 degrees.
- In a small bowl, pour apple cider vinegar and add shaved onions so fully immersed in vinegar.
- Let sit for 15-20 minutes to pickle.
- In another small bowl, combine vegan mayo, lemon juice and grated garlic. Set aside.
- Place broccoli florets in a large bowl. Spoon over coconut oil and tamarin sauce. Massage well with hands so the broccoli is fully coated.
- Place on a baking sheet and roast for 20-25 minutes until broccoli is tender and the edges are charred. Set aside to cool.
- Slice open pita pockets halfway so they form cups.
- Place in toaster oven or open stovetop flame for 3 minutes until warmed and soft but not toasted.
- Strain pickled onions.
- Using tongs, fill each pocket with pickled onions, sliced cucumbers, 2 tablespoons of the vegan aoli, a small handful of shaved romaine and the roasted broccoli.
- Top with freshly chopped dill.
- Serve and eat!