1 tbsp cashew parmesan (optional)
Juice from 1/2 lemon
3-4 garlic pods
Salt and pepper to taste
1/4 cup almond milk
Add broccoli florets to a food processor and process till the broccoli florets are broken down into fine
pieces resembling rice. Scrape the sides of the food processor and process again. Process the
broccoli florets in batches if required. Once done set the mix aside.
For the pesto sauce, in a blender, add in basil, vegan parmesan, walnuts, lemon juice, salt and pepper. Blend till the ingredients are finely broken down and then add in 1/4 cup almond milk and blend again to form a smooth paste.
To a pre-heated pan, add in the broccoli rice and stir gently. Cover the pan with a lid for 2 minutes
and cook. Remove the pan off the heat and mix in the pesto sauce.
To make this a full meal, serve the broccoli rice with quinoa and steamed tofu.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.