This recipe comes from Rhonda's monthly Culinary Class.
2 carrots (peeled)
½ cup red sweet onion (finely chopped)
1 garlic clove (minced)
½ red bell pepper (diced fine)
1½ cups celery (finely minced)
½ cup parsley (minced)
¼ cup scallions (minced)
¼ cup lemon juice (freshly squeezed)
2 teaspoons kelp powder
1 teaspoon dulse powder
1 teaspoon Celtic salt (or Himalayan)
2. Place mixture in a large bowl, add rest of ingredients, and mix thoroughly. This can best be done by using your hands.
3. Shape into a loaf and let set in refrigerator for at least three and preferably six hours before serving.