4 stalks of celery
1/2 red pepper
1/2 yellow pepper
1 handful of baby spinach
1 handful of sun-dried tomatoes
1/2 cup sauerkraut
1/4 cup nori or toasted sunflower seeds/pumpkin seeds
1 TBSP capers and/or a handful of olives
1 mashed avocado
1 TBSP freshly squeezed lemon juice
pinch of cayenne pepper
Toast the nori or sunflower seeds in a pan on low heat for 2 – 3 minutes
Thinly slice celery, peppers, spinach, sun-dried tomatoes, sauerkraut. Stir in capers/olives, mashed avocado, lemon juice, cayenne pepper. Sprinkle with nori or seeds to finish.
Vegan/vegetarian more filling option – add roast sweet potato, beetroot and butternut squash (cut into small cubes with 2 TBSP of coconut oil, 1tsp pink Himalayan salt/sea salt, bake at 180 deg for 40-60 minutes)
Paleo more filling option – add roast vegetables as above and/or fried salmon steak (fry salmon in a pan on medium heat with lid, cook for around 10 minutes. Add salt and fresh lemon juice).