Tastes like tuna salad but without the tuna. The dulse seaweed adds the ocean flavor and then with all the usual ingredients for tuna salad –like celery, parsley and green onion the taste is similar to tuna salad but “not”.
I call this a sprouted nut & seed spread. Here are some tips on making these spreads:
- use the pulp from mylks (like almond pulp) or from juicing (like carrot pulp)
- use coconut oil (as it’s creamier when cold then say olive oil)
- add lemon juice for an acid ( it keeps some things from browning/oxidizing – like sunflower seeds)
- add a teaspoon of a cultured food to extend the shelf life
- go ahead and freeze portions (when thawed the enzymes that we want to aid digestion, are still viable)
- use what’s in the fridge and
- have fun with herbs and spices depending on the seasons
Time to prepare: a few minutes to measure and soak the night before, 15 minutes to prep and process plus cleanup
Makes: 4 to 5 cups
Serves: 8 to 10 each – 1/2 cup servings
Equipment: food processor with cutting blade and storage container
2 cups dry raw whole sunflower seeds (makes 2.5 cups soaked)
1 cup almond pulp
1 cup parsley
½ cup celery
½ cup green onion (about 3ea)
2 tbsp dulse seaweed flakes
2 tbsp coconut oil (at room temperature)
2 tbsp olive oil (cold pressed)
¾ tsp sea salt
¼ cup water
¼ cup lemon juice
How to make
Soak the sunflower seeds in a glass or stainless steel bowl for 4 to 6 hours. Fill to a level 2 inches above the sunflower seeds.
Put all the ingredients, except the sunflower seeds and lemon juice, in the food processor. Process until coarse, not smooth, scraping down the bowl sides.
Strain the sunflower seeds and add the lemon juice to them.
Put the sunflower seeds and lemon juice in the food processor and process until coarse. Taste and adjust to desired flavor.
Serve or store in an airtight container.