From Kari Doherty
- 2.5 Cups broccoli ﬂorets
- 1/4 C. raw tahini
- 1 T. fresh ginger, grated
- 1 T. freshly squeezed lemon juice
- 1 T. agave nectar (or other preferred sweetener)
- 1 T. tamari
- 1 small clove of garlic, diced
- water as needed
Steam or blanch the broccoli for one or two minutes, just enough for the ﬂorets to turn a nice bright green color. Remove from the hot water and immerse it in cold water; drain well.
To make the bon bon sauce: Place the remaining ingredients in a blender using only as much water needed to create a thick sauce.
Pour the sauce over the broccoli and serve immediately.