Background Color
Add to favorites
~ raw, vegan, gluten-free ~
I know, I know, I can see all the wrinkled noses already. Dehydrated broccoli?!! Go ahead and make a funny face, but as my great-grandmother used to warn me, “Your face may stay that way!” haha Now, on a serious note, these nibblers are so wonderful.
I have been making them for several years now and just realized that I haven’t shared many of my nibbler recipes with you. What is wrong with me?! :) I have made these for parties, fed them to kids, to SAD foodies…basically a wide variety of people, and so far everyone has loved them. Some even say, more so than kale chips. GASP! :)
Dill is one of my all-time favorite herbs. If I ever see a large container of it at the grocery store, you will find my nose buried deep in it. I think it is the only time I stop to take a deep breath!
Dill is a unique plant in that both its leaves and seeds are used as seasonings. The green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet, and citrusy, but also slightly bitter. I just learned that dill is an anti-bacterial spice.
The oil portion of dill has been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have “bacteriostatic” or bacteria-regulating effects. I find this fascinating. I am still learning so much about spices, not only does it tickle me that I am learning to use them in so many ways, but it also fascinates me to learn just how healthy so many of them can be. In years past I only really gave thought to the nutrients contained in whole foods. I never even entertained the idea that a pinch of spice could enhance the health benefits of a dish. Call me a late bloomer, but none the less, I am getting there. :)
So, please make these little nibblers. I want you to trust me on this…. you will love them!
Ingredients:yields 3 cups sauce
Looks so yummy! Can you confirm the ingredients? The steps call for a few items not listed in the ingredient list. Thanks!
Oh wow, thank you. I was having some issues when saving my edited post… I guess it didn’t save my changes and I didn’t even caught it. Shew. I got it all straightened out. amie sue
Do you have a recipe for jalapeno poppers?
I do but not tried and tested yet! :)
This looks great! I love kale chips and I am a huuuge fan of Broccoli so can’t wait to try this out! Thanks for sharing.. :))
One question: did you cook the broccoli? Or did you steam it? Or is it fully raw..?
Lots of love!
HI Barbara – these are delicious! You will enjoy them for sure. The broccoli is RAW, no cooking or steaming. :) Enjoy. amie sue
This is part of next week’s menu. Thanks.
i tried this too!
i’m not sure why but i’m on hour 15 of trying to get them crispy. they’re also very bitter. should I try blanching next time?
thanks so much!
Hello Kim, it could be that the broccoli was picked before it was actually ripe. That can cause some bitterness. Each stem of broccoli differs in taste. I am not sure where you are in the dry time now, but you can remove a piece or two and let them cool. Often times foods crisp up once they cool. Test this and see how it goes. Have a great evening Kim. amie sue
interesting! thanks for the tip. there’s a lot more science to this than one would initially imagine. there will be some experimenting going on here for sure over the next few weeks.
I also tried making green beans and they took forever and finally turned out like leather (inedible).
off to the grocery store to restock and experiment :)
have a great day!
That is the major difference when dealing with fresh, whole foods, vrs. canned or packaged. When using canned tomatoes, and you find your favorite brand, you can always depend on each can to taste the same. The “beauty?” of processed foods? BUT with fresh produce, each piece will taste differently and this can effect every recipe. That is why it is so important to buy the best quality, organic and ripe fruits and veggies. Taste testing each recipe as you go is also vital. I wrote a post on this very thing if interested. https://nouveauraw.com/raw-recipe-templates-and-development/the-value-of-tasting-as-you-go/
Have a happy day! amie sue
I am allergic to cashews, is there anything I can use as a replacement?
Hello Taylar,
You could use almonds or sunflower seeds. :) amie sue
Happy Friday to all – these vinegar & dill broccoli nibblers will turn a hater into a fan. Recipe is easy and yes blending did take about 5 minutes. Dehydrated for 6 hours, and promptly sampled half of the batch! What was left went into a Tupperware container. This morning tho they looked like they had just been steamed. Help Amie.
Good afternoon Mari,
It sounds like they didn’t get dry enough. Also, did you let them cool down before putting in a container and putting the lid on? Go ahead and put them back and dehydrator until they are dry again, let cool, then store. Let me know if that helps. Blessings, amie sue