Ingredients
⅔ cup watermelon pulp (from approximately 6 cups of juiced watermelon)
2 tbsp organic tamari (reduced sodium or coconut aminos)
2 tsp organic rice vinegar (unsweetened)
2 tbsp sesame seeds
¼ tsp kelp seasoning
½ tsp toasted sesame seed oil (optional)
Directions
1
After you’ve juiced your watermelon, add the pulp to a bowl or storage container.
2
Add the tamari, rice vinegar, sesame seeds, kelp seasoning, and optional sesame seed oil. Mix well.
3
Allow the watermelon poke to marinate for an hour or overnight. Add to a brown rice bowl with sliced vegetables, like cucumber, carrots, and radish.
Chef's Notes
Substitutions
Substitute watermelon with tomato pulp or carrot pulp.
In place of rice vinegar, try lemon or lime juice.
In place of sesame seeds, try hemp seeds or ground sunflower seeds.
Use crumbled nori sheets in place of kelp seasoning.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
⅔ cup watermelon pulp (from approximately 6 cups of juiced watermelon)
2 tbsp organic tamari (reduced sodium or coconut aminos)
2 tsp organic rice vinegar (unsweetened)
2 tbsp sesame seeds
¼ tsp kelp seasoning
½ tsp toasted sesame seed oil (optional)
