All Day with kEyTh-- Part 5 Lunch Recipe Video
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) |
Nutrition Facts
Serving size
Calories 421 Calories from Fat 243
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 20.2 g101%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 857.8 mg35.7%
Total Carbohydrates 35 g11.6%
Dietary Fiber 8.2 g32.8%
Sugars 4.5 g
Protein 9 g17.9%
Vitamin A 141% Vitamin C 33%
Calcium 9.2% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
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!
Chef
