Ingredients

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

Recipe Directions

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 Thoughts

By zhanna8

I need to confess fish was the last thing that 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 ‘salmony’ appearance and flavor though much more enjoyable and after effects are delightful.

It makes wonderful appetizers such as topping on sliced cucumber, nori filling, or as a vegetable dip. Enjoy!

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Comments

Top voted

writeeternity

Feb 27, 2010

57 votes
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I'd love to make this for a holiday treat for my family! It looks really wonderful!

Sweet Adeline

Apr 07, 2011

54 votes
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THANK YOU THANK YOU THANK YOU! this is truly an exotic and intriguing recipe!

All

Sweet Adeline

Apr 07, 2011

54 votes
+
Vote up!
-
Vote down!

THANK YOU THANK YOU THANK YOU! this is truly an exotic and intriguing recipe!

Top Voted

writeeternity

Feb 27, 2010

57 votes
+
Vote up!
-
Vote down!

I'd love to make this for a holiday treat for my family! It looks really wonderful!

Top Voted

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