(Dipping Sauce or marinade)
3 T. Nama Shoyu (or to taste)
2 tsp. Mustard seeds
1/2 c. Celery Juice
3 cloves Garlic, chopped
1/4 c. Agave (adjust to taste)
1/4 c. Udo’s Chioce Oils
Mix everything except for Agave in blender. Mix agave in small amounts at a time and adjust to desired taste. Pour over raw, sprouted lentils or hard, cruciferous raw vegetables and marinade for several hours before serving.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature