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Pumpkin-Lucuma Pie y Julie Morris on November 20, 2012

With a busy holiday week ahead, I have little time to write a proper post, but I DID want to share a fabulous pie

th you. It seems every year I go on a personal quest to create a lower sugar, lower fat pumpkin pie, and this year I’m so p leased with the wonderful

at’s emerged. 

begin, it’s delicious. If you like pumpkin pie, you will love this one.

t this special pie has two pretty major healthy secrets underneath it’s tasty exterior. The first secret is the use of orga nic silken tofu (be sure to use

ganic or a certified non GMO brand). Incorporating tofu in the place of eggs, cream, or even cashews, gives the pie a deceptive richness while mak

ry low in fat, lower in calories, and  high in protein (WIN!). I’ve seen many plant-based pie recipes use this trick, and for good reason: it works. And

credibly, you won’t taste it a bit. 

e second ingredient trick which I love even more however, is the use of lucuma powder. As I’ve mentioned before, this South American fruit provide

mplex-flavored sweetness, yet is naturally very low in sugar. It also has a slightly squash-like undertone, meaning it is the PERFECT addition to a

mpkin pie! Using lucuma powder in this recipe means that though a very minimal amount of sugar is used (just a tablespoon per serving!) we can s

tain all the traditional flavor. You can definitely feel proud serving this one up to your friends and family  – for all the right reasons! Learn more about

cuma powder  here. 

mpkin Lucuma Pie

akes 8 servings 

GREDIENTS: 

15 oz can pumpkin puree

12.3 oz package organic silken tofu

cup coconut sugar 

cup lucuma powder  

easpoons cinnamon powder teaspoon ginger powder 

teaspoon clove powder 

prepared pie crust (preferably whole grain and dairy-free)

RECTIONS: 

eheat the oven to 425 degrees F.

a food processor, combine all the ingredients – except the pie crust – and mix until completely smooth. Pour the pumpkin mixture into the prepared

ust, and spread into a flat layer. Place in the oven and bake for 15 minutes, then lower the heat to 350 and bake for 40-45 minutes longer, or until th

s slightly browned and the crust is golden. Remove from the oven, and let the pie cool completely to room temperature, to fully set. Slice and serve;

ep up to 4 days, unrefrigerated.

erving suggestion: Make a coconut whip cream by chilling a can of full-fat coconut cream in the refrigerator overnight. Scoop out the separated cre

m the water, and use a hand-held blender to whip the cream until slightly stiffened. Top the pie with coconut whip cream when ready to serve.

Pumpkin Cranberry Squares y Julie Morris on November 3, 2012

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ldenberry Glazed Acorn Squash with Pecans ead about  why goldenberries are such an incredible superfood here! Serves 8  

GREDIENTS: 

cup raw pecans

acorn squash, halved lengthwise, seeds and membranes removed, then cut into rounds

ablespoons coconut oil, melted

cup dried goldenberries, coarsely chopped

cups apple juice

ablespoons maple syrup

sprig fresh rosemary (whole)

a salt and freshly cracked black pepper, to taste

RECTIONS: 

eheat the oven to 425 degrees F.

n a baking sheet, spread the pecans into an even layer. Toast until fragrant, about 6 minutes, and let cool. Chop coarsely.

pread the squash rounds onto a couple of baking sheets in a single layer and brush cut sides of the squash with the coconut oil. Season with salt an

ack pepper, and bake until tender and lightly browned, about 35 minutes, flipping once, after about 25 minutes.

hile the squash is baking, combine the goldenberries, apple juice, maple syrup, rosemary, and a pinch of sea salt in a medium saucepan. Bring to a

d cook over medium-high heat, stirring occasionally, until the mixture has reduced to about a third and the goldenberries appear rounded, about 15

nutes. Keep warm to prevent the contents from solidifying.

hen the squash is ready, transfer to a mixing bowl and add the pecans. Remove and discard the rosemary from the glaze and immediately drizzle th

ldenberry mixture on top of the squash. Toss gently, and transfer to a serving bowl, drizzling any glaze at the bottom of the bowl on top of the finish

sh. May be served hot or cold.

How to Make Chia Gel y Julie Morris on October 21, 2011

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sic Chia Gel

is recipe demonstrates chia’s incredible ability to absorb up to 9 times its weight in water. For a thicker or thinner gel, adjust the water accordingly.  

GREDIENTS: 

Tablespoons chia seeds

cups water 

RECTIONS: 

x together chia and water. Let chia stand for 15 to 30 minutes, stirring with a whisk to prevent clumping.

el can be used as a thickener in raw soups, fruit smoothies and fresh jams.

apanese Pumpkin Pie (kabocha squash) y Julie Morris on November 23, 2010

on’t be afraid of using fabulous kabocha squash instead of traditional pumpkin  – it adds a sweetness and flavor that surpasses any other squash for

d allows for a low sugar dessert recipe. Ingredient notes: agar agar is a seaweed that is available in most health food stores. It has no tastehatsoever, it’s simple to use, and it allows the pie filling to set in the refrigerator instead of the oven.  Yacon syrup is a beneficial low glycemic sweete

tracted from the yacon root. 

panese Pumpkin Pie (kabocha squash)

GREDIENTS: 

r the pie: 

cups pureed cooked kabocha squash (Japanese Pumpkin)*

¼ cups water 

½ Tbsp agar agar powder 

cup cashews

3 cup yacon syrup

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Tbsp cinnamon powder 

sp ginger powder 

tsp nutmeg powder 

tsp clove powder 

sp vanilla extract

r the crust: 

1/2 cup almond flour (you can make this by grinding almonds in a food processor)

2 cup buckwheat flour 

4 tsp sea salt

Tbsp coconut oil

2 Tbsp vanilla extract

Tbsp palm sugar 

RECTIONS: 

ake the crust first. Preheat the oven to 325 F. In a food processor, combine all the crust ingredients until a crumbly dough has formed. Dough should

gether when pressed – if not, add a touch more water. Press into a pie pan evenly, and bake for 25-30 minutes, or until edges just begin to brown.

emove from oven and let cool.

make the filling, bring the water to a simmer in a small saucepan. Add the agar agar powder, and cook over low heat for about 2 minutes, or until p

completely dissolved. Let cool for a moment, and pour into a blender.

d the cashews into the agar mixture, and blend until a smooth milk has formed. Add the remaining ingredients and blend again to form a silky puree

our the warm mixture into the prepared pie crust, and place in the refrigerator for 2 hours, or until pie has set. Serve as desired.

o make kabocha puree: Preheat the oven to 375 F. Slice a small squash in half and remove all the seeds and stringy material. Fill a baking tray w

ater about half an inch high. Place the the two halves face down in the water, place the tray in the oven, and bake for about 45-50 minutes or until sq

tender. Turn the squash upside down and let cool before handling.

se a spoon to scrape out the orange flesh from the soft green rind. Place in a blender or food processor to whip into a puree. (The quantity for the ab

cipe is measured after the squash has been processed.)

Dilled Kale Crisps y Julie Morris on September 22, 2010

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lled Kale Crisps

hether you use an oven or a dehydrator, these are exceptionally flavorful. You can also enjoy this recipe as a delicious fresh kale salad by simply no

ying out the kale at all. Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and add more if need

GREDIENTS: 

arge bunches of latigo (dinosaur) kale

Tbsp hemp oil

Tbsp fresh lemon juice

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sp onion powder 

tsp sea salt

sp garlic powder 

tsp black pepper 

heaping Tbsp chopped fresh dill

RECTIONS: 

emove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces inside a big bowl.

a small bowl, mix together the oil, lemon juice, onion powder, sea salt, garlic powder and pepper. Pour this mixture into the kale bowl.

sing your hands, massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for abo

nutes, then add the dill and toss until combined.

ven Method: Heat the oven to 250 degrees. Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Ba

-80 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. S

an airtight container when not eating to prevent the kale from softening.

ehydrator Method (preferred): Warm the dehydrator to 115 degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 1

urs, or until crispy (time may vary depending on relative humidity).

akes about 4 servings.

ealthy benefits: calcium, protein, manganese, fiber, vitamins (higher if dehydrated  – especially C, A & K), broad-spectrum minerals, omega fats. 

creamy ranch dressing

anch dressing: made from superfoods? This non-dairy whole-food recipe for ranch dressing tastes just like the reaing and is chock-full of nature-made nutrients

ngredientstsp Sea Salt

Cup Lemon Juice 

Cup Thai Coconut Water 

Cup Navitas Naturals Cashew Whole Nuts

- 3 garlic cloves (peeled)

irectionsa high-speed blender, combine all of the ingredients and blend until smooth. Enjoy!

ield: 4

garlic buttery spreadairy free spread

his vegan recipe is so close to real garlic butter, it may just have your audience fooled. Use to enhance savory rec

mear along crackers and breads, or melt on top of a baked potato or warm grains.

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ngredientstsp Sea Salt

Cup Navitas Naturals Cashew Whole Nuts

Cup Coconut Oil

tsp Garlic Powder 

irectionsa high-speed blender or food processor, blend all ingredients together until completely smooth (this will take aroun

inute, depending on your machine; be patient). Pour into a 16 oz glass jar with lid, and refrigerate to solidify. When

ored in the refrigerator, butter spread keeps 2 months.

ield: 3 cups

acai berry jamntioxidant rich spread

his jam acts just like boysenberry preserves, yet is dense with nutrition, low in sugar, full of whole superfoods, and

ompletely unprocessed. Featuring two all-star superfoods – acai and chia – it’s a fantastic way to sneak extrantioxidants, essential fatty acids, and vital micronutrients into any diet. Acai’s soft berry flavor results in a mild-tasti

m, which is as versatile as it is delicious. For a stronger fruity taste, mix in ¼ cup muddled fresh berries (like

rawberries or blackberries) before serving. Use on bread, with muffins, on top of desserts, or enjoy a spoonful solo

th zero guilt!

ngredientscup Apple Juice

Tbsp Navitas Naturals Acai Powder 

Tbsp Navitas Naturals Chia Seeds

Tbsp Maple Syrup

Tbsp Lemon Juice

irectionsix together the chia seeds with the apple juice in a small bowl or glass. Allow to sit for 20 – 30 minutes, stirring onc

fter the chia has gelatinized, mix in the acai powder, maple syrup, and lemon juice. For best results, allow mixture

et for 30 minutes before serving. Will keep in a sealed container in the refrigerator for 1-2 weeks.

ield: 2/3 cup

sa oz's lentils with chia seeds

ngredientsfresh Jalapeno (peeled, seeded, minced)

½ Cup Vegetable Stock

tsp Kosher Salt

tsp ground Cardamom

Tbsp Navitas Naturals Chia Seeds

Tbsp Olive Oil

large white Onion

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tsp Cumin Seeds

tsp minced Garlic

Tbsp minced fresh Ginger 

tsp Turmeric

rinsed Cup Red Lentils

14 oz can fire-roasted crushed Tomatoes

Tbsp chopped Cilantro

ptional cooked brown rice for serving

irectionseat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelized, about 10 minutes. Ad

umin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes.

tir in 4 cups water, ginger, turmeric, jalapeño, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce he

w, cover, and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in salt, chia seeds, and

antro; serve immediately with brown rice on the side, if using.

ield: 4

golden skin glow smoothiehine bright

eep your skin aglow with this antioxidant and protein rich blend.

ngredientscup Navitas Naturals Goldenberries

tsp Navitas Naturals Camu Camu Powder 

cup Navitas Naturals Cashew Whole Nuts

Tbsp Navitas Naturals Hemp Seeds

cup frozen mango

cup pineapple juice

cup orange juice

Tbsp lime juice

cup water 

tsp vanilla extractcup ice

avitas Naturals Coconut Palm Sugar (or stevia) to taste

irectionsend, serve, enjoy, glow!

ield: about 2

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goji bliss barsollow your bliss

hese bars are beautiful! So wonderfully flavor-filled and nutritiously power packed with the richness of the goji berr

njoy love!

ngredients

Cup Navitas Naturals Goji Berries

Cup Navitas Naturals Cashew Whole Nuts

Tbsp Agave

Tbsp Lemon Juice

ash of Celtic Sea Salt

irectionsently grind cashews to a medium texture, add berries, agave, lemon juice and salt. Mix together and form

to individual sized bars. Place on dehydrator tray and dry for a half hour.ield: 4

broccoli quicheashew-y richness

eel free to use cauliflower instead of broccoli if desired.

ngredientsCup finely Chopped Onion

tsp ground Cumin

tsp Sea Salt

Cup Nutritional Yeast 

Cup Navitas Naturals Cashew Whole Nuts

tsp ground Black Pepper 

Tbsp Coconut Oil

finely chopped to a dice-size Cup Broccoli Florets

lb organic Tofu

minced large Garlic Cloves

Tbsp Tahini

9-inch prepared Savory Pie Crust

irectionsreheat the oven to 375 degrees.

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elt the coconut oil in a sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garl

roccoli, and cashews, and cook for 3 minutes longer until broccoli begins to turn bright green. Remove fro

eat and set aside.

a food processor or blender, whip the tofu, nutritional yeast, tahini and spices together until smooth. Add

e cooked vegetable mixture and utilize the pulse function 3 or 4 times to roughly incorporate together.

se a spatula or spoon to transfer the mixture into the prepared pie crust. Bake for 45-50 minutes, or until

egins to turn golden brown. Remove from heat and let stand for 10 minutes before serving; quiche is

elicious served either hot or cold. Serves 6.

ield: 6

uperfood shakehock full of vibrancy

his smoothie brings new meaning to the word ―enjoy.‖ 

ngredientsCup Navitas Naturals Cashew Whole Nuts

Tbsp Navitas Naturals Maca Gelatinized Powder 

Cup Agave Nectar, optional

Cup Raw Almond Butter 

Cup Navitas Naturals Goji Berries

Cup Navitas Naturals Cacao Powder 

Tbsp Navitas Naturals Mesquite Powder 

Tbsp Navitas Naturals Lucuma Powder 

Tbsp Navitas Naturals Hemp Protein Powder 

tsp Navitas Naturals Cacao Butter 

tsp Navitas Naturals Acai Powder 

tsp Vanilla Powder 

young Thai Coconuts, Water and Flesh

Tbsp Carob Powder 

tsp Coconut Butter (aka coconut oil)nch Sea Salt

tsp Spirulina or Green Powder, optional

irections a high-speed blender, combine all ingredients and blend until smooth. Serve immediately. Wow!

ield: 2

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chili con verdurasig mexican flavor 

on’t be put off by the long list of ingredients -- a good chili is all about the spices, and this is what makes up the bul

e list. This made-from-scratch dish is a hearty cross between a traditional bean chili and a mole. It’s the secret

gredient – cacao powder  – that gives off an almost smoky flavor that harmonizes with the spiciness and savory

ements beautifully.

ngredients½ Tbsp Navitas Naturals Cacao Powder 

Tbsp Cumin

½ Tbsp Lime Juice

½ Tbsp Lime Juice

ground tsp Cinnamon

plus more if desired tsp ground Cayenne 

Tbsp Coconut Oil

oz Grain or Soy Tempeh

Tbsp Chili Powder 

medium Yellow Onion (finely chopped)

large Garlic Clove (minced)

finely chopped Green Bell Pepper 

deseeded Jalapeno (or other spicy pepper)

diced Cup fresh Tomatoes with Juice (about 4-5 medium tomatoes)

Tbsp Tomato Paste

tsp Agave Nectar 

Cup Corn Kernels (fresh and organic)

Cup Black Beans

taste Sea Salt

irectionsrumble the tempeh into bits, resembling cooked ground beef.

eat the coconut oil in a large pan over medium heat, and add the tempeh and the spices. Cook tempeh about 5

inutes, stirring frequently to prevent sticking.

dd the onion, garlic, bell pepper, and jalapeño. Cook another 5 minutes, stirring occasionally. Add tomatoes and

mato paste, and cook until tomatoes have wilted, about 3 minutes. Add the remaining ingredients and bring to a

mmer.

educe the heat to low, and Simmer for 30 minutes, stirring occasionally.

erve as a main course, topped with chopped avocado if desired.

ield: 4

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strawberry goji smoothieatural immunity booster 

ew foods can match the power of a quick, well-designed smoothie … which offers nutrition at the high

otency required to burn away sickness and restore health quickly.

ngredients

Cups frozen StrawberriesTbsp Navitas Naturals Lucuma Powder 

Tbsp Navitas Naturals Goji Powder 

½ tsp Navitas Naturals Camu Powder 

Cups Almond Milk (original)

irectionsend all ingredients together. Taste and lightly sweeten with stevia if desired.

ield: 2

warm coconut cacaowinter beverage

ngredients½ Tbsp Navitas Naturals Cacao Powder 

½ tsp Vanilla

¼ tsp ground Cinnamon

oz unsweetened Coconut Milk

taste Stevia

noopy Christmas Mug (optional)

irectionsour coconut milk in a small pot and cook over medium-high heat for about 5 minutes. Slowly stir in remai

gredients until cacao is fully blended and the mixture looks creamy. Drink warm and enjoy!

ield: 1 cup

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gorgeous raw chocolateeautiful decadence

njoy this raw chocolate recipe is both gorgeous to look at and to eat!

ngredients2 Cup (100 grams) Navitas Naturals Cacao Butter 

Tbsp Navitas Naturals Cacao Powder 

Tbsp Navitas Naturals Yacon Syrup

tsp Navitas Naturals Lucuma Powder (optional)

tsp Navitas Naturals Mesquite Powder(optional)

Tbsp extra virgin Coconut Oil

Tbsp raw Carob Powder (optional)

tsp Vanilla Powder 

nch Himalayan Salt or Sea Salt

irectionsMelt the cocoa butter and coconut oil. Make sure the temperature is not above 115 degrees.

Stir in the powder ingredients and make sure there are no lumps.

Add nuts, seeds, goji berries, golden berries, mullberries, coconut, or cocoa nibs to taste. In this recipe I

dded raisins and hazelnuts in one and goldenberries in the other.

Place the chocolate in the refrigerator or the freezer to cool (refrigerator is preferred method).

Store in refrigerator or freezer.

hef's notes

ecipe and photo courtesy of Mjuuugly's Blogg (from Norway).ield: 1 large portion

sweet seed candiesids love them

you cannot find pre-roasted/toasted sesame seeds, use raw ones — just pop them in the oven for 5 min

t 350 degrees ahead of time.

ngredients½ Cup Navitas Naturals Yacon Syrup

½ Cup toasted Sesame Seeds

¼ Cup Navitas Naturals Hemp Seeds

irectionsil a baking tray.

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ver medium-low heat, warm the yacon syrup for a minute until it gets bubbly. Reduce the heat to low, add

e seeds, and simmer for 3-4 minutes longer, stirring constantly.

pread the mixture onto the pre-oiled tray into about a ¼ inch layer. Let cool completely (about 15-20

inutes). Use kitchen scissors to cut into squares or desired shape. Makes about 2 dozen candies.

ield: 2 dozen candies

navitas banana breadmoist & rich in omegas

his recipe warms up the whole house with the alluring scent of freshly baked banana bread, resulting in an ultra mo

nd sweet treat. Secret ingredients -- including sprouted chia and flax -- add extra fiber and EFAs that every body ca

ppreciate.

ngredientsCup Navitas Naturals Sprouted Omega Blend

Cup Navitas Naturals Coconut Palm Sugar 

Cup Coconut Oil

½ Cup Whole Wheat Pastry Flour*

Cup Chopped Walnuts (optional)

Cup Water  

¼ Cup very ripe mashed Bananas (3-4 Bananas)

Tbsp Navitas Naturals Flax Seed Sprouted Powder Tbsp Baking Powder 

tsp Baking Soda

tsp Salt

Tbsp Maple Syrup

For gluten-free version use brown rice flour and buckwheat flour in place of whole wheat.

irectionsreheat oven to 350 degrees.

ix flax powder with water in a small cup. Set aside for 5 minutes.

a medium-sized bowl, mix together flour, Navitas Naturals Omega Twister Blend, baking powder, baking

oda and salt.

a separate medium-sized bowl, blend coconut oil, palm sugar, flax mixture and maple syrup. Mix in the

gredients with the wet ingredients until combined. Fold in the mashed banana, and walnuts if desired.

ransfer mixture to a greased 9‖ x 5‖ x 3‖ loaf pan. Bake for 45 – 50 minutes, or until a toothpick comes ouean when inserted into a bread. Allow to cool slightly before serving.

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akes one loaf.

ield: 8

Cheesy Broccoli Bowl 

_________________ 

heesy Broccoli Bowl

_________________ 

rew up on broccoli with cheese  – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an eve

ore eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron

otein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli. 

ke to serve this recipe ―as is‖ (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish thoug

orries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive brocc

unch will have you coming back for a healthy second round every time.  

GREDIENTS:

sp Braggs Liquid Aminos

Tbsp raw tahini

Tbsp coconut oil, melted

Tbsp nutritional yeast

tsp paprika

8 tsp garlic powder 

½ tsp lemon juice

cups finely chopped fresh broccoli florets

or 2 Tbsp hemp seeds

ater, if desired

RECTIONS:

r: In a small bowl, mix the nutritional yeast, paprika, and garlic powder together. Stir in the tahini. Pour in the Braggs, lemon juice, and coconut oil a

hisk thoroughly. If a thinner sauce is desired, add a little water, a tablespoon at a time.

ombine: Put the broccoli into a larger bowl and pour sauce on top. Toss until evenly coated (for best results, use your hands!) Sprinkle top with hemp

eds and serve. Keeps refrigerated for several days.

erves 2  

Heavenly Baked Delicata Squash 

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 Without a doubt, Delicata is my favorite squash. Its vibrant orange flesh, wonderfully sweet taste, melt-away 

xture, and small size (for easy slicing and fast baking) make it just about perfect in my book. Here, a touch of coconut oil lends a buttery flav

d enchanting scent, while a dash of seasoning draws out the flavors. This is truly simplicity at its best. 

GREDIENTS

Delecata squash (preferably organic – as then you can eat the skin in addition to the flesh)

Tbsp + 1 Tbsp (divided) virgin coconut oil*

Tbsp dried oregano

2 tsp sea salt. or to taste

esh cracked pepper to taste

2 cup water 

RECTIONS

eheat the oven 400º

ut off the ends of the squash and slice in half, lenthwise. Remove all seeds with a spoon, discard, and face all squash inside up. Rub 2 TBS

conut oil equally on inside of squash, sprinkle evenly with orgeano, sea salt, and pepper. Place squash face down on large baking tray, and

2 cup water in bottom of tray. Loosley cover the tray with aluminum foil or another tray, and bake for 45 minutes or until squash is very tend

hen prodded with a fork.

o serve, place squash face-up on serving plate, and drizzle with remaining tablespoon of coconut oil.

ote: coconut oil is solid at room temperature, but melts quickly. It does not matter whether the oil is solid or liquid in this recipe, though it ma

sier to distribute when softened or melted.

Spicy Veggie ―BLT‖ hile making my sandwich today, for some reason I had it in my head that I was creating a spicy plant-based spin on the classic BLT. Well, after eatin

alized that perhaps this title was a little bit of a stretch. It is, however, totally satisfying  – and absolutely qualifies for the the easy-healthy-delish categ

o can we just agree to throw some air quotes around Spicy BLT and call it a day?  

ow spicy this ends up being is completely dependent on the heat level of the salsa used; I used the hot one of course. The ―B‖ (aka bacon) is substi

th dulse strips: a seaweed with an excellent salty flavor just like bacon would provide, minus the unhealthy saturated fat and bad cholesterol.  

GREDIENTS:

sliced sprouted bread (I used Ezekiel Sesame), lightly toasted if desired

2 avocado, mashed

2 Tbsp fresh salsa (amount is dependent upon spice level)

4 cup dulse strips (or 1 1/2 Tbsp dulse flakes)

couple of lettuce leaves

RECTIONS:

semble: Toast the bread if desired. Spread the avocado on one side, and salsa on the other. Distribute the dulse evenly atop of the avocado, stack

tuce, and put the sides together. Boom. Spicy Sandwich Satisfaction.