Sunflower Seed Pate (tuna-less salad)

Serve on raw crackers or bread or with raw veggies. Create roll-ups in lettuce leaves. It also goes well with Rawfully Tempting "Rye' Bread, topped with cucumber, lettuce, tomato, avocado, red onion, etc.  .

Source: From our friend Barbara at


1 1⁄2 cup
raw sunflower seeds (soaked 4-6 hours)
1⁄2 cup
raw almonds (soaked overnight, optional)
1⁄2 cup
water (or more as needed)
1 clove
garlic, crushed
1⁄2 cup
chopped celery
1⁄4 cup
finely chopped red onion
2 tablespoons
chopped fresh parsley
2 tablespoons
olive oil
1 tablespoon
dulse flakes (optional)
2 tablespoons
coconut vinegar (or any light tasting vinegar)
1⁄4 teaspoon
sea salt (or to taste)


Process nuts and seeds. Add water as needed to facilitate blending. Transfer to bowl and combine with remaining ingredients. 


Add chopped walnuts and raisins to make it more like a chicken salad. Or mash a little avocado into the mixture for an extra creamy variety. Add dill or cumin, or whatever spices you like.  (Recipe #801)