1 cup sunflower seeds, sprouted

1 cup almonds, soaked overnight

juice of one lemon

1 garlic clove

1 tsp powdered dulse

1 tsp celery salt

1 tsp powdered kelp

1/4 cup chopped red onion

1/2 cup chopped celery

1/4 cup chopped green olives

Sea salt and nama shoyu, to taste

(Lemon Olive oil – optional)

In a food processor, blend the sunflower seed, nuts, lemon juice, garlic, dulse, kelp, and celery salt. If dry add a little water and at this stage, I like to add in lemon infused olive oil to make it creamy and lemony delicious. You could add normal olive oil as well.

Remove to a bowl and add in onion, celery and olives. Season with sea salt and Nama shoyu and adjust ingredients until desired taste.