Monthly Archives: June 2014

Mock Tuna Pate’

Mock Tuna Pate’

Mock Tuna Pate’

2 cups                   raw sunflower seeds, soaked 4 hours, rinsed

1 cup                     raw pecans, soaked 4 hours, rinsed *

¼ cup                    minced onion (or 2 tsp. onion powder)

2 tbsp.                  minced fresh parsley (or 4 tsp. dry)

¼ cup                    fresh lemon juice

1 tsp.                     sea salt

¼ cup                    coconut aminos

In a bowl, place all ingredients, except the seeds and nuts.  Mix well.

In the food processor, process the sunflower seeds into a paste.  Add the pecans pulse until the pecans are the texture you like.  If you prefer the pecans to be a paste, add seeds and nuts at the same time.

Scrape the seed and nut mixture into the bowl with the wet ingredients and mix well.

Store the Mock Tuna in a sealed glass container, in the refrigerator.  Good for 5 days.

The Mock Tuna is very versatile:

~ Make a salad and place the Mock Tuna on top.

~ Use Bibb lettuce, place the Mock Tuna on a leaf, and roll like a burrito.

~ Hollow out zucchini and fill the boat with the Mock Tuna.

~ Use as a dip with your favorite crackers or veggies.

~ If you like a crunch, finally chop ½ cup of celery and mix in.

*I have used walnut and almonds.  All the nuts give it a different taste.

Coconut Sorbet

Coconut Sorbet

Coconut Sorbet

1 can    Coconut Milk

1 tsp.    Vanilla

6           Medjool Dates, soaked and pealed

Place all ingredients in a blender, blend until smooth.

Poor into an ice cream machine; takes about 15-20 minutes.


(If you do not have an ice cream machine, place in freezer container, freeze to consistency you like and enjoy.)




1 cup   raw almonds, soaked for minimum 4 hours, drained & rinsed *

1 cup   raw cashews, soaked for minimum 4 hours, drained & rinsed

1 cup   raw filberts, soaked for minimum 4 hours, drained & rinsed

1 cup   raw Brazil nuts, soaked for minimum 4 hours, drained & rinsed

1 cup   pecans, soaked for 4 hours, drained & rinsed

1 cup   walnuts, soaked for 4 hours, drained & rinsed

1 cup   organic raisins, rinsed

1 cup   cranberries (organic sweetened in apple juice)

3 tbsp           lemon juice

2 tbsp           vanilla (or non-alcohol vanilla if available)

2 tbsp           cinnamon (more or less taste)

4 tbsp          agave (more or less to taste)


~ Place all nuts and seeds into food processor, chop until crumbly.  Transfer to large bowl.

~ Stir in lemon juice.  Stir in vanilla.

~ Add raisins and cranberries.  (Lightly chop if preferred.)

~ Toss with cinnamon.  Stir in agave or honey.

~ Transfer to dehydrator sheets, lightly press.

~ Dehydrate at 115 degrees for 18 – 24 hours (or until dry).  After 12 hours, flip the mixture.

~ When cool, place in glass jar and enjoy.

~ The Granola keeps for 4 weeks.

* I always peal the skin off of the almonds, after soaked

NOTE:  You can use any combination of nuts and seeds to your liking.