Blog

This recipe is simple and satisfying. Blanch Broccoli and Carrots until softened, but not overcooked. Prepare sauce by roasting Sunflower Seeds, chopping a few leaves of basil (optional), squeezing a lemon and mincing lemon rind. Place in blender with some water (enough to blend) and add Umeboshi Vinegar or paste a little at a time, until correct level of salt is attained. Pour over veggies and sprinkle on Dulse (seaweed) flakes!