• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• 1 cup water

Other Ingredients
• 2 cups broccoli, cut small or replace with ANY other veg you have
• 2 tablespoons green onion, chopped fine, for garnish (or parsley/cilantro)
• 1 tablespoon sesame OR hemp seeds, for garnish

Instructions

Coconut: Soak the 2/3 cup coconut in 1 cup of water overnight or for at least 20 minutes while you prepare the other ingredients

Broccoli: Chop your 2 cups of broccoli fine.  Steam if that works better for you, use any steamed or raw veg here that you can digest happily

Sauce: Blend all sauce ingredients to gather until smooth in a high speed blender (except the green onion and sesame) Taste for sweetness/spiciness/saltiness and adjust to taste

Serve: Pour just enough sauce onto the broccoli to cover and massage into the broccoli until it takes on a cooked texture. This can be dehydrated for two hours at about 110 F to take on a softer more condensed texture as well.

Garnish with green onions and sesame seeds and serve
(The sauce can also be used as a dip for the broccoli or for other veggies)

The thai chilis in here may actually help with intestinal permeability.  Broccoli can actually CAUSE intestinal permeability if it is not chewed properly.  Chewing our food is very important for our digestive health.  Your digestive bacteria will make sulforaphane from your broccoli whether it is cooked or raw but really benefit from the florets being chewed well.