Tuesday, July 29, 2014
Almost Tuna Salad
1/2 cup celery
2-3 tablespoons seed sauce (1 cup sunflower or pumpkin seeds and 1/2 cup water blended until smooth)
2-3 tablespoons raw almond butter
1 tablespoon kelp (we used less and NO REACTION for our son, HUGE blessing!!!)
1/4 cup mung beans sprouts
1/4 cup lentil sprouts
1/4 cup chopped onion
1/4 cup chopped parsley (split 1/8 for blend and 1/8 for garnish)
1 cup alfalfa sprouts (we used red clover)
Blend all but the sprouts until smooth. Pulse in the bean and lentil sprouts. Then stir in the alfalfa sprouts. It can be served on red bell peppers halves or over lettuce.
We served it with raw red pepper/sesame crackers on a bed of greens.