Carrots of the Sea Sandwich w Cinnamon-Raisin Sunflower Seed Rosemary Bread

Equipment Needed: Food Processor, Dehydrator

Sunflower Bread

*Makes 4 2×2 slices.


  • 1 Cup Sprouted and Dried Sunflower Seeds
  • 1 TBS Fresh Rosemary or 1 tsp Dried Rosemary
  • 1 tsp Cinnamon
  • 1/3 Cup of Red Onion
  • 1/3 Cup Raisins
  • 1/4 tsp Sea Salt
  • 1 TBS Un-refined Sesame Seed Oil
  • 1TBS Flax Meal. (You can use your own ground flax or buy flax meal)


  1. Place all ingredients in a food processor.
  2. Process until ingredients are well mixed and lightly clumps together.
  3. Remove from food processor. Form a ball with mixture.
  4. Evenly flatten with rolling pin.
  5. Place in dehydrator for 2-4 hours. The longer bread is in dehydrator

Carrots of the Sea

*Yields About 3 Cups


  • 3 Medium-Large Peeled Carrots
  • 1/3 Cup Sweet Red Bell Pepper
  • 1/4 Cup Chopped Green Onion
  • 1/4 Cup Finely Diced Red Onion
  • 1/4 Cup Parsley, Chopped
  • 1/4 Cup Cilantro, Chopped
  • 1/2 – 1/2 tsp Black Salt (Kala Namak, found at Indian spice stores)
  • 2 TBS Organic Mustard made with Apple Cider Vinegar
  • 1/4 tsp Chili Powder
  • 1/4 tsp Whole Cumin Seed
  • 1/8 tsp Cayenne Pepper
  • 1 TBS Sea Kelp


  1. Shred carrots finely using a food processor. If your food processor has an extra fine shredding attachment, use the attachment for half of the batch.
  2. Then switch to small shredding blade to finish the batch. If your processor doesn’t have this option, shred carrots with the finest blade possible.
  3. Set aside in a medium-sized bowl.
  4. Dice bell pepper and add to shredded carrots.
  5. Finely dice, red onion, parsley, cilantro and green onion and add to carrots.
  6. Add spices and remaining ingredients.
  7. Mix by stirring.
  8. Add all your favorite sandwich ingredients, such as lettuce, tomato and cucumber.
  9. Most of all enjoy.


For more of a creamier version add cashew mayo:

Cashew Mayo


  • 2 cups soaked cashew seeds
  • 2 TBS fresh lemon juice
  • 1/2 tsp whole fennel seed
  • 1/2 spring water
  • 2 TBS sesame seed oil
  • 2 TBS cold pressed olive oil


  1. Blend on high until smooth.
  2. Add too carrot mixture. Note, this recipe does not contain any salt because the carrots are already seasoned and contain salt.
  3. But if you would like to use this mayo for another recipe add the salt option.
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One Comment

  1. Man that looks good. Can you provide a youtube video clip of this please. That would be so cool.

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