Caesar Salad Prep
1 head Romaine lettuce, washed and chopped 
1 cup almond flour (left over and dehydrated from making almond milk)
1/4 cup dried hijiki, soaked and rinsed in water
Caesar Salad 
1 head Romaine lettuce, chopped
1/8 cup hijiki, soaked (optional)
Dressing
2 cloves garlic
1/8 cup extra virgin olive oil 
1/2t mustard powder 
2T kelp powder 
2T oregano 
4 oz. lemon juice, freshly squeezed 
1/2 cup raw sesame tahini
Powdered garlic to taste 
Cayenne to taste 
Leftover almond flour from making almond milk
Rinse hijiki well and place in a mixing bowl with the romaine lettuce and set aside. In a blender, combine the garlic, kelp powder, oregano, mustard powder, olive oil and lemon juice and blend until well mixed. Add the tahini in small amounts, and blend to desired consistency. Combine dressing while tossing the romaine mixture, and simultaneously add the almond flour. Toss well and serve.
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