Sea Love Salad
6-8 Servings

This delicious seaweed salad is just the right combination of vegetables, fruits and seeds to make it full of essential nutrients and surprisingly filling, due to the nature of the Silky Sea Palm!

Ingredients:

• 1/2 ounce dried silky sea palm.
• 1 tomato, fresh chopped
• 2 leaves kale, chopped very finely
• 1/2 red bell pepper, chopped
• 3 tablespoons sauerkraut
• 1 clove garlic, chopped
• 1/3 cup Living Tree hempseeds
• 8-10 Living Tree olives, pitted and chopped
• 1/3 cup Living Tree sun dried tomato, chopped and soaked
• 2 tablespoons lemon juice
• pinch Royal Himalayan Pink Crystal Salt or dash of Nama Shoyu soy sauce
• 1 avocado, chopped
• optional: green onion, cilantro, basic or oregano as spices.

Directions:

1. Cut or break 1/2 ounce silky sea palm into small pieces and soak in just enough water to cover sea weed.
2. Combine tomato, kale, red bell pepper, sauerkraut, garlic, hempseeds, sundried tomato, olives, lemon juice and salt or Nama Soyu in 2 quart mixing bowl.
3. Drain the silky sea palm and add it to the salad mix. (The soaking water can be added to soup stock, or used as an alkalinizing drink)
4. Add the chopped avocado and mix gently.

Store in refrigerator for up to 3 days.

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• ¾ cup Living Tree Community Black Unhulled Sesame Seeds, Soaked 4-6 hours
• ¾ cup Daikon Radish, Grated
• ¼ cup Red Miso
• 2 tbsp. Living Tree Community Black Sesame Oil
• 3 cloves Garlic
• 2 Living Tree Community Organic Medjool Dates, Seeds Removed and Chopped
• 4 Kaffir Lime Leaves, Chopped
• ½ tsp Living Tree Community Himalyan Pink Crystal Salt
• ¾ cup Living Tree Community Hulled Sesame Seeds, Soaked 4-6 hours
• 1 cup Living Tree Community Black Chia Seeds, Ground*
• 2 cups Water
• ¾ cup Carrots, Grated
• 2 tbsp. Parsley Sprigs, Chopped

1. Blend soaked black sesame seeds, grated daikon radish, miso, sesame oil, garlic, dates, kaffir lime leaves and salt in food processor until blended. Scrape sides of bowl and make sure all ingredients are well incorporated.
   
2. Add chia, hulled sesame seeds and water and pulse gently until water is mixed in. Add carrots, and parsley pulsing into mixture again gently. (You don't want to lose their color, but you want them mixed in.)
   
3. Transfer 1/2 of the mixture onto one teflex lined dehydrator tray. Spread until smooth. Repeat with remaining half.
   
4. Dehydrate sheets at 115 degrees for three hours. Flip each sheet onto unlined dehydrator tray and for:

BREAD score into 3 sections across and down. Dehydrate for 4 more hours. Store bread in refrigerator for up to one week. Can freeze up to 3 months.

CRACKERS score into four sections across and down and cut each square across to make a triangle. Dehydrate crackers approximately 12 to 24 more hours until they reach your desired crunch. Store crackers in sealed container in freezer (helps to keep the crunch) for up to three months!

Crackers are wonderful with the Live Hummus and the Bread is Yummy with the Nutty Seed Veggie Burgers!

* Chia seeds can be ground in your coffee grinder or in a dry blade Vita Mix container.