1 scallion, sliced thinly
1/2 sweet onion, finely diced
1 1/2 tablespoons tamari or coconut aminos
1 tablespoon fresh lemon juice
1 teaspoon honey or coconut sugar
1 teaspoon grated ginger
2 teaspoons toasted sesame oil
1 tablespoon black sesame seeds, toasted
2 cups ripe papaya chunks (1/2 inch)
1/4 cup hijiki
Cauliflower Coconut Rice (page 214 of High Vibrational Beauty)
Shiso, cilantro, mint
Scallions, sliced on the bias
Toasted macadamia nuts
Holy Herbs Schichimi (page 266)
Red pepper flakes
Whisk together the scallion, onion, tamarind or aminos, lemon juice, honey or sugar, ginger, oil and sesame seeds in a large mixing bowl. Add the papaya and mix well. Transfer to the refrigerator and let sit in marinade overnight.
Soak the hijiki in warm water to rehydrate for 5 to 10 minutes. Drain and squeeze out any excess moisture. Add the hijiki to the bowl of papaya, and mix well.
Mound 1/2 to 3/4 cup of cauliflower rice on a plate, top with 1/2 to 3/4 cup of the papaya and add any garnishes you desire.
SERVES 4Note: You can make a spicy poke sauce by combining 1/2 cup coconut mayonnaise with 1 tablespoon lactose-fermented hot sauce ad 1/2 teaspoon sweetener.