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 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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