1 cup celeriac, coarsely grated
1/2 cup sprouted sunflower seeds
Braggs for seasoning
2 tbsp spoons humus
4 tbsp spoons coconut cream
1 tbsp spoon flaxseed oil
1 teaspoon vegan pesto, or freshly chopped basil
1 cup spinach, cut in strips
dash of lemon juice
handful of sun-blushed tomatoes, chopped
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