2 cups sprouted or soaked sunflower seeds
2-3 celery stalks, including leaves, chopped
1tbsp. sesame tahini mixed with 1 oz. filtered water
3 garlic cloves
1 1/2 lemons, juiced
1 tsp. Dijon mustard
1 tbsp. chopped chives
1 diced tomato
1/2 tsp. vegetable seasoning
shoyu or sea salt
1) Blend all the ingredients except the chives and tomato very well in a food processor, utilizing the "S" blade.
2) Transfer to a bowl, add in the tomatoes and chives, mix and serve.
Yield: 2 cups. Keeps for 2 days, but best when freshly made.
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I used sesame seeds instead of tahini, deli mustard instead of Dijon, green onions instead of chives and no tomato. I left large chunks of celery like a chicken salad would be.
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