Place the following in a food processor until finely chopped:
1 C. almonds, soaked*
1/4 C. sunflower seeds, (soaked opt.)
1/4 C. walnuts
Then add the following and process again until well mixed:
2/3 C. celery, chopped fine
1/2 C. fresh parsley
1/3 C. water (or enough to process well)
1/4 C. lemon juice
1 T. onion (Walla Walla Sweet Onions or other sweet onion)
Or substitute 1 t. onion powder
1 dime size slice of a fresh garlic clove
1/8 t. spirulina (or use other sea greens like kelp or dulse to give it a sea (tuna) type flavor)
This has a flavor a little like tuna. This goes great on top of sliced tomatoes! Also can be used as a dip for cucumbers, celery, carrots, etc. Or use it as a dip for
Flaxseed Crackers.
*Soaking is nice but not essential. Soaking helps the almonds start to almost sprout thus increasing nutritional value. They are also easier to digest when soaked.
Soak almonds 5 to 8 hours. Almonds can be refrigerated or frozen after soaking.
If you don't have soaked almonds, just use a slightly smaller amount and add a T. or two of water if needed.
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