5 medium tomatoes
1/3 red onion
1 tbsp of raisins
1 tsp of hemp seeds
1 tbsp of sunflower seeds
1/2 tsp of nutritional yeast (optional)
1/2 tsp of olive oil
1 tbsp of apple cider vinegar
Sea salt and black pepper to taste
Cut tomatoes and slice onions into a mixing bowl. Add remaining ingredients and mix all together. Pour salad in a beautiful dish and serve.
6-7 large carrots1/2 cup of olive oil 3/4 cup of vinegar 4 garlic cloves 3/4 cup of coconut sugar 1/2 tsp of cayenne pepper 3 tbsp of grounded coriander 1 tbsp of black pepper Sea salt to taste
Peel and clean carrots. Use vegetable spiralizer or mandolin to shred carrots into thin, long pieces. Sprinkle salt and coconut sugar over carrots, mix and let stand for about 20 min. Drain carrot juice after carrots have stood for 20 min. Squeeze or mince garlic and add to carrots. Next add coriander, black pepper, and cayenne pepper. Pour olive oil and vinegar over carrots, mix and let it marinate over night in refrigerator or at least 5 hours prior to serving.
6-7 medium size tomatoes 6 cloves of garlic1/2 of onion 3 small bell peppers1/2 bunch of cilantro 1 date1 tbsp of lemon juice 1 tsp of apple cider vinegar 1/2 tsp of cuminDash of cayenne pepper 1/2 tsp of black pepper Sea salt to taste
Chop tomatoes and cilantro by hand into small chunks. Chop the remaining ingredients in the food processor . Mix all together by hand and serve.
Handful of chopped spinach 1 dry seaweed nori sheet 1 date 1- 2 tbsp of sliced or whole almonds1 tsp of hemp seeds1 tsp of olive oil 1 tsp of apple cider vinegar Dash of turmeric powder (optional)1/2 tsp of nutritional yeast (optional)Sea salt & black pepper to taste
Place chopped spinach into a salad bowl and tear seaweed sheet into little pieces on top. Add chopped date, almonds, hemp seeds, apple cider vinegar and olive oil. Sprinkle with remaining ingredients, mix and serve.