2 cups carrot pulp (left over after juicing)
1 teaspoon sea salt
1 cup sunflower seeds
2 teaspoons dulse flakes
½ onion (minced super fine)
2 tablespoons agave nectar
2 teaspoons ume plum vinegar
1/8 teaspoon liquid smoke flavoring
1. Whir everything together in your food processor until absolutely smooth.
2. Cover and refrigerate at least 48 hours or up to 4 days.
3. Serve with cream cheese and bagels (raw, of course!).
I’ve been craving lox. When most people say ‘lox’ they don’t mean gravlox, they mean smoked salmon.
Having grown up in a Jewish family, bagels and lox is the comfort food of my childhood.
A few days ago I decided to create the elements for an authentic Bagel-n-Lox.
This is as close as any smoked salmon recipe I’ve ever tasted.
Click the button below to download the printable PDF.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!