Sunflower Seaweed Snack
Here is a wonderful recipe that is simple and easy to make, but with an exotic look and taste. It also provides that essential mineral Iodine, which is so beneficial for thyroid health.
8 Nori sheets
1 1/2 cups sunflower seeds, soaked overnight, rinsed and drained
2 stalks celery, chopped
1 small white onion, chopped
bunch fresh cilantro (approx. 1 cup) larger stems removed
2 cloves garlic crushed
2 Tblsp. olive oil
2 Tblsp. lemon juiced
1/2 tsp. sea salt
2 inch piece of fresh pealed ginger, chopped
1/2 tsp. wasabi powder optional
Cut the Nori sheets into 4 equal squares (slightly rectangle)then cut on the diagonal to make 8 triangles per sheet.
Process all ingredients in a high power blender or Vitamix until smooth. Scoop approximately 1 rounded tsp. of mixture onto a triangle piece of Nori. fold in half and gently squeeze. Place on the dehydrator trays and dehydrate at 135 degrees for the first hour. Afterward, reduce temperature to 115 degrees and continue for a minimum of 8 hours or overnight. Store in an airtight container in the refrigerator. Best if used within 1 week.
Garnish with soy sauce and/or wasabi paste.
8 Nori sheets
1 1/2 cups sunflower seeds, soaked overnight, rinsed and drained
2 stalks celery, chopped
1 small white onion, chopped
bunch fresh cilantro (approx. 1 cup) larger stems removed
2 cloves garlic crushed
2 Tblsp. olive oil
2 Tblsp. lemon juiced
1/2 tsp. sea salt
2 inch piece of fresh pealed ginger, chopped
1/2 tsp. wasabi powder optional
Cut the Nori sheets into 4 equal squares (slightly rectangle)then cut on the diagonal to make 8 triangles per sheet.
Process all ingredients in a high power blender or Vitamix until smooth. Scoop approximately 1 rounded tsp. of mixture onto a triangle piece of Nori. fold in half and gently squeeze. Place on the dehydrator trays and dehydrate at 135 degrees for the first hour. Afterward, reduce temperature to 115 degrees and continue for a minimum of 8 hours or overnight. Store in an airtight container in the refrigerator. Best if used within 1 week.
Garnish with soy sauce and/or wasabi paste.
Seaweed Snacks Ready to Come Off Rack
