Happy spring to everyone. The gardens and greenhouses are coming alive here at Camp Rawnora. I’m really enjoying the wild foraging, looking forward to finding some morel mushrooms. The retreat season is underway here at the camp. Here are a few of our upcoming events:
Here’s a timeless classic the Tu-No salad collard wrap.
The recipe is pretty simple. Dulse, which is a sea vegetable, gives it the “tuna” taste. Other sea vegetables can be substituted. Sea veggies are a great source of trace minerals including iodine which is important for thyroid function.
2 C sunflower seeds – soaked
1 – 2 T miso (organic, unpasteurized)
2 T lemon juice
1/4 – 1/2 C olive oil
1/2 C onion – diced
1/4 C dulse flakes
1 C celery – diced
2 T capers – add at end
1 – 2 t paprika
1/2 t salt or to taste
Place all ingredients except the capers, onions and celery into the food processor and process smooth.
Transfer the mixture to a bowl and fold in the onions, celery and capers.
Serve in romaine lettuce or collard leaves with other fresh fixings.