Ingredients:
½ cup raw sunflower seeds*
¼ cup raw almonds*
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
¼ teaspoon Himalayan pink salt
1 tablespoon dried parsley-optional
1 teaspoon kelp*
1 tablespoon diced raw onion
Directions:
*Cover almonds and sunflower seeds in water and soak for 8 hours- or overnight. Drain and rinse well.
Put all ingredients (except onion) into food processor and process until mixed, scraping down sides of bowl as necessary. (I use a Cuisinart mini- food processor.)
Make sure you don’t mix it too much; it should have the texture of tuna salad.
After it is mixed, stir in onion by hand.
Will keep in refrigerator for 5 days.
*We buy this online at Vitacost.com.
(Adapted from a recipe in Jennifer Cornbleet’s book, “Raw Food Made Easy”, page 68.)