INGREDIENTS
3 handfuls
Alfalfa sprouts
2 cups
Cabbage, purple
1/2 can
Chickpeas
2
ears Corn
1 tbsp
Dill fronds
1
Garlic clove
1
Lemon, Juice from
4
Zucchinis, medium
1 tbsp
Miso
1
Sea salt
1/2 tsp
Sea salt
1 tsp
Oil
1/2 cup
Sunflower seeds, toasted
1 handful
Sunflower seeds
3/4 cup
Water