Yield: 1 quart

1 quart clover sprouts, tightly packed

½ cup lemon juice

½ cup water

2 celery stalks, coarsely chopped

½ cup tahini

1 tablespoon fennel seeds, ground (or anise)

1 tablespoon kelp

Place the clover sprouts, lemon juice, and water in a blender. Blend, add the celery stalks, tahini, fennel seeds, and kelp, and blend a second time.