Ingredients:
\n\u00bd cup raw sunflower seeds*
\n\u00bc cup raw almonds*
\n2 tablespoons water
\n1 tablespoon freshly squeezed lemon juice
\n\u00bc teaspoon Himalayan pink salt
\n1 tablespoon dried parsley-optional
\n1 teaspoon kelp*
\n1 tablespoon diced raw onion<\/p>\n
Directions:<\/em> 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.)<\/em><\/p>\n Make sure you don’t mix it too much; it should have the texture of tuna salad. <\/em><\/p>\n After it is mixed, stir in onion by hand. <\/em><\/p>\n Will keep in refrigerator for 5 days.<\/em><\/p>\n *We buy this online at Vitacost.com.<\/em><\/p>\n (Adapted from a recipe in Jennifer Cornbleet\u2019s book, \u201cRaw Food Made Easy\u201d, page 68.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: \u00bd cup raw sunflower seeds* \u00bc cup raw almonds* 2 tablespoons water 1 tablespoon freshly squeezed lemon juice \u00bc teaspoon Himalayan pink salt 1 tablespoon dried parsley-optional 1 teaspoon kelp* 1 tablespoon diced raw onion Directions: *Cover almonds and … Continue reading
\n*Cover almonds and sunflower seeds in water and soak for 8 hours- or overnight. Drain and rinse well.<\/em><\/p>\n