• 1/2 cup soaked raw sunflower seeds
  • 1/4 cup soaked raw almonds
  • 2 Tblsp coconut aminos or water (this may vary)
  • 1 Tblsp fresh lemon juice
  • 1/4 tsp salt to taste
  • 1/2 cup chopped celery
  • 2 Tbsp chives or green onion (I use mostly the green parts)
  • 2 Tbsp raw dulse that I cut up into pieces with scissors
  • 2 Tbsp minced fresh parsley
  • 1 ½ Tbsp cumin or more to taste
  • a few dashes of paprika to taste
  • a dash of black pepper to taste
  • a dach of sea salt


In a food processor, process the seeds and nuts.
Next add the liquid and spices and then the veggies.
I’ve been putting it on a whole collard green leaf, adding half of an avocado, some cucumber, some lettuce or arugula greens and a drizzle of pomegranate vinegar and salt. Then I wrap the collard up like a burrito and eat up. Yummmy

Bon Appetit!