Chop:
cauliflower
cucumbers
iceberg
tomatoes
Add:
soaked “sea spaghetti” seaweed
Blend for dressing:
2 large beets
2 large tomatoes
1/4 cup of soaked sunflower seeds
1 tbsp. of chia seeds
1 garlic clove
1 tbsp. celery powder, dulce flakes or 1/4 tsp. sea salt
Chop:
1 head Romaine lettuce
1 long cucumber
1 tomato
1/2 inch of leek
Blend for dressing:
2 large beets
2 large tomatoes
2 tbsp. of soaked macadamia nuts
1 tbsp. of golden flax seeds
1 tsp. of dried or one spring of fresh oregano
1/2 tsp. black pepper
1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt
water if needed to blend
Blend for sour-cream:
2 tbsp. macadamia nuts soaked overnight
1/4 cup of water
1/4 lemon, zest and seeds removed
1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt
Add on top:
black cumin
1 tbsp. chopped macadamia nuts
Chop for the salad:
half a head of iceberg
2 cucumbers
2 tomatoes
a small handful of goutweed
Blend for dressing:
1 cup Romaine
1/2 avocado
1/2 cup goutweed
1 tsp of ground flax
2 stalks celery
1 tbsp. celery powder, dulce flakes or a pinch of sea salt
Chop:
napa cabbage
cauliflower
iceberg
tomatoes
Add:
purple cabbage sauerkraut
Blend for dressing:
2 carrots
1/2 avocado
1/2 peeled, deseeded lemon
1 clove garlic
1 small piece of turmeric
1 tsp. dried oregano
1 tbsp. celery powder, dulce flakes or 1/4 tsp. sea salt