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All Day With KEyTh-- Part 5 Lunch

liverawkstar's picture
Ingredients
  Apple cider vinegar 1⁄2 Cup (8 tbs)
  Ginger 1
  Burdock 1
  Carrot 1
  Galangal 1
  Sunflower seeds 1 Tablespoon
  Pumpkin seeds 1 Tablespoon
  Spring water 4 Cup (64 tbs)
  Sea salt 1 Teaspoon
  Coconut butter 3 Tablespoon
  Dill 1⁄2 Cup (8 tbs)
  Kelp 1 Tablespoon
  Nori seaweeds 1 Tablespoon
  Onion rings 1⁄4 Cup (4 tbs) (for garnishing)
  Dandelion greens 1 Tablespoon (for garnishing)
  Buckwheat sprouts 1 Tablespoon (for garnishing)
  Kim chi 1 Tablespoon (for garnishing)
Directions

MAKING
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.

FINALIZING
6. In a large bowl put the onion rings, chopped dandelion greens, buckwheat sprouts and pour the sauce over.

SERVING
7. Garnish with kim chi. Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
20 Minutes
Servings: 
2

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