Preparation

You can double up the veggies and keep in the fridge for a larger amount. I found this good for 1-2 portions.

Slice the onion into round thin slices and place in a bowl. Add a pinch sea salt and a squeeze lemon juice. This will start to ‘cook’ or soften the onion. Leave for 30-60 mins.

Grate the carrot and beet and chop the tomato. Mix together and add the softened onions and cumin spice. Ginger and cayenne are optional.

PINE NUT MAYO Blend 3/4 cup pine nuts with about 1/2 cup water or less to make a cream, add the juice of one half of a lemon, a clove of garlic and a dash sea salt to taste.

Add 1 tablespoon olive oil and 1 tsp apple cider vinegar to the beet mixture. Add in 1-2 tablespoons of the mayo and mix all together. Serve with some nori slices and ‘untoasted’ pumpkin seeds. Drizzle with extra mayo and olive oil. (Made from soaking pumpkins, then adding spices and salt and dehydrating).