Sea Salad (Mock Tuna Salad) by Dee Pissaro
-1 1/2 cups raw sunflower seeds - soaked for 4 + hours
-1 tbsp. olive oil
-1/2 tsp salt
-1/4 cup chopped celery
-2 tbsp. finely chopped sweet pickles (I substituted the best relish in the world from oak grove farms)
-2 tbsp. chopped fresh dill
-2 tbsp. finely chopped fresh parsley
-1 1/2 tbsp dulse flakes
-1 tbsp lemon juice
Drain sunflower seeds, and pulse with oil and salt in food processor until chunky paste forms. Transfer to bowl. Stir remaining ingredients into mixture.
I put this on whole grain sprouted bread with dijon mustard, avocado, and fresh collards from our garden. It was the best sammy I've had in a long time!!
For the Nectarine salsa I chopped up 4 nectarines, handful of cilantro, juice from one lime, 2 hot peppers from our garden, and half of a red onion. Then I baked a sprouted tortilla for chips.