1. In a blending jar combine apple cider vinegar, ginger, burdock, carrot, galangal.
2. In the same jar add sunflower and pumpkin seeds.
3. Pour in spring water and sea salt in the mixture. Blend for a few minutes.
4. Add coconut butter in the mixture.
5. Add dill, kelp, nori seaweeds and blend again.
6. In a large bowl put the onion rings, chopped dandelion greens, buckwheat sprouts and pour the sauce over.