Sophie Steevens

Sophie Steevens reversed her autoimmune disease naturally though a plant-based diet, and she shares this story of recovery through her Raw and Free Instagram platform, along with wholesome recipes to inspire others. She is the mother of three young boys and the family happily lives a plant-based lifestyle. Sophie is the author of two cookbooks, Raw and Free (2020) and Simple Wholefoods (2021), published by Allen & Unwin.

rawandfree.com

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Smoky coconut bakon and creamy raw broccoli slaw

Sophie Steevens

I love the wholesome crunch of raw broccoli in a slaw, especially here where it’s drenched in a creamy sunflower dressing with chewy cranberries and a generous scattering of the flavourful, crispy coconut.

Method

Preheat the oven to 180°C fan forced and line a tray with baking paper.
To make the coconut bakon, place all the ingredients into a bowl and toss to combine. Transfer the mixture to the prepared tray and spread out evenly. Bake, tossing once or twice throughout the cooking process, for about 12–13 minutes or until crispy. Watch closely for the last few minutes as they burn easily. Remove from the oven and set aside to cool.
To make the sunflower cream dressing, place all the ingredients into a blender and blend for about 30 seconds or until smooth and creamy. Set aside.
To make the salad, place the broccoli, onions, cranberries, and almonds into a large bowl. Add the dressing and mix to combine. Add the diced avocado and ¾ of the coconut bakon, then gently toss through the salad.
To serve, transfer the salad to a serving plate. Scatter over the extra spring onions and remaining coconut bakon.

	This recipe is an edited extract from Simple Wholefoods by Sophie Steevens, photography by Lottie Hedley, published by Allen & Unwin.

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YOUR INPUT

Articles by Sophie Steevens

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Ingredients

Serves 4 (or 6–8 as a side)

coconut bakon

Sunflower cream dressing

salad

Method

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