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Ingredients
For 4 people

Food dehydrator

Dehydrated Vegetables

• 2 cups of broccoli florets
• 2 cups of asparagus cut into 5 cm pieces, removing the tough ends
• 2 tablespoons of olive oil
• A pinch of pink salt

Turmeric Sauce

• 1 cup of soaked sunflower seeds
• 1/2 cup of fresh orange juice
• 1/4 cup extra virgin olive oil
• 2 pitted Medjool dates
• 2 cloves of crushed garlic
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of apple cider vinegar
• 1/2 teaspoon of rose salt
• 1 tsp of smoked papaya
• 1 tsp ground turmeric
• 1/2 teaspoon of ground chipotle pepper

Quinoa Pilaf

• 2 cups of cooked quinoa
• 2 tablespoons of extra virgin olive oil
• 1 clove of minced garlic
• 1/2 cup chopped scallions
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of chopped fresh basil
• 1 tablespoon of freshly squeezed lemon juice
• Pink Salt
• Freshly ground black pepper

• 2 cups of arugula
• 2 avocados, diced
• 2 tablespoons of pumpkin seeds
• Pomegranate seeds

Preparation Method
To dehydrate vegetables, line a baking sheet in the dehydrator with a non-stick oven mat.

Place the broccoli and asparagus in a large bowl, drizzle with olive oil and sprinkle with salt. Toss well to coat. Spread the vegetables on the prepared baking sheet and dehydrate for 1 hour.

For the Sauce

Combine all ingredients in a blender and blend on high speed until smooth and creamy. The sauce should be fluid, but not runny. Add a little water if necessary to achieve the desired consistency.

For Pilaf
Place the quinoa, olive oil, garlic, scallions, parsley, basil, and lemon juice in a large bowl and mix well to coat. Season with salt and pepper to taste.

To serve, divide the pilaf among 4 bowls. Top with the dried vegetables, arugula, and avocados. Pour a generous spoonful of turmeric sauce over each bowl and sprinkle with pumpkin and pomegranate seeds.