Ingredients:
1/4 cup arame seaweed
1/3 cup freshly squeezed lemon juice
2 cups yams, cone #2
1 cup shredded daikon radish cone #2
1 cup tart apple, cone #2
1/2 cup sliced celery cone #4
1-2 Tbsp grated ginger cone #1
1/4 cup toasted sesame seeds
1-2 Tbsp agave nectar
3 Tbsp. Tamari
3 Tbsp. extra virgin olive oil or cold pressed sesame oil
Directions:
1. Rinse and soak arame in 3/4 cup filtered water for 15-20 until soft
2. Squeeze lemon juice
3. Shred or grate the sweet potato, daikon, apple, celery and ginger into a large salad bowl with the saladmaster machine
4. Toast sesame seeds in a dry skillet until they begin to pop – careful, the burn quickly!
5. Blend agave, tamari, oil and ginger
6. Toss all ingredients together and enjoy!
1/4 cup arame seaweed
1/3 cup freshly squeezed lemon juice
2 cups yams, cone #2
1 cup shredded daikon radish cone #2
1 cup tart apple, cone #2
1/2 cup sliced celery cone #4
1-2 Tbsp grated ginger cone #1
1/4 cup toasted sesame seeds
1-2 Tbsp agave nectar
3 Tbsp. Tamari
3 Tbsp. extra virgin olive oil or cold pressed sesame oil
Directions:
1. Rinse and soak arame in 3/4 cup filtered water for 15-20 until soft
2. Squeeze lemon juice
3. Shred or grate the sweet potato, daikon, apple, celery and ginger into a large salad bowl with the saladmaster machine
4. Toast sesame seeds in a dry skillet until they begin to pop – careful, the burn quickly!
5. Blend agave, tamari, oil and ginger
6. Toss all ingredients together and enjoy!
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