Rating4.8/5 (from 4 ratings)4.75
4 medium carrots pulp, after juicing
1 young coconut meat
½ cup celery juice
½ cup cocunut water
small shallot, chopped finely
½ cup hemp seeds
½ cup sesame oil
3 tablespoon nama shoyu
2 tablespoon dulse flakes
¼ teaspoon lime juice
sea salt and cayenne pepper , to taste
Put ingredients in a blender, puree until smooth, attentively adding juice/water and oil to get the right consistency (perhaps adding a little more or less). Serve it on slices of cucumber or parsnip topped with leaf of parsley or side of your green salad.
Zhanna8's ThoughtsBy zhanna8
I need to confess fish was the last thing fell off the wagon of my nutrition on the way to raw-vegan. Seafood does not entice me it nor create repellent sensations as other animals. This recipe does remind â€˜salmonyâ€™ appearance and flavor though much more enjoyable and after effects are delightful. It makes wonderful appetizers such as topping on sliced cucumber, or nori filling, or a vegetable dip. Enjoy!
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