This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!
Living on Live Food
3 cups alfalfa sprouts
1/3 cup sunflower seeds (soaked)
1/4 cup sprouted lentils (optional)
1/4 cup mung bean sprouts
3 T almond butter
1 T kelp powder
1 t Nama Shoyu/soy sauce/Braggs
1/2 cup onion
2 stalks celery
1 t sea salt (or more to taste)
Place 3 cups alfalfa in a bowl and set aside.
In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.
Add the onion and celery and pulse chop until onion and celery are blended but still chunky.
Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.
Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.