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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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      October 27, 2021

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Whole30

Asian Broccoli

written by thewonkyspatula October 5, 2015
Asian Broccoli

I adore both broccoli and Asian flavours so this was an absolute match made in heaven!! Broccoli is great for detoxification so if you’ve had a heavy weekend I definitely recommend having a bowl of this!

This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole 30 Approved.

1 head of Broccoli separated into florets
2 cloves of garlic, minced
1 red chilli, finely chopped
2 spring onions, finely sliced
1 tbsp coconut aminos
2 tbsp sesame oil
1 tbsp olive oil or coconut oil

Method:

  1. Preheat your oven to 200°c/392°F.
  2. Combine all of the ingredients in a bowl (with the exception of one of the spring onions) and mix thoroughly.
    FullSizeRender (3)
  3. Place on a baking tray and bake in the oven for 20-25 minutes until cooked to your liking, making sure to toss every now and again so that it is evenly cooked.
  4. Garnish with the second spring onion, serve and enjoy!
    FullSizeRender (8)
Asian Broccoli was last modified: September 3rd, 2017 by thewonkyspatula
broccolidairyfreefoodblogglutenfreeHealthy Eatingmeatfree mondaypaleorecipesveganwhole30
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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