1 cup sunflower seeds, soaked 4 hours and rinsed
¼ cup water
½ cup almonds, soaked 4 hours, peeled (if you prefer) and rinsed
½ cup walnuts, soaked 2 hours, and rinsed
¼ cup red onion, finely chopped, or more to taste
1 cup celery, chopped
2 tbsp. fresh parsley, finely chopped, (or 2 teaspoons dried)
2 tbsp. lemon juice
1 tsp. Celtic sea salt
1 tbsp. Aminos, to taste, (I use the raw coconut aminos)
In a separate bowl, place the onion, celery, lemon juice, aminos, parsley and salt; mix well, set aside.
Process the sunflower seeds in a food processor, add water. Mix well and transfer the mixture to a large bowl.
Place almonds and walnuts in food processor. Chop to desired texture. Transfer to the mixing bowl.
Mix nuts and seeds well. Add the onion mixture and mix well.
Store in sealed container; keeps 5 to 7 days.
~ Serve a couple of different ways:
Roll in Bibb lettuce.
Chop lettuce and place mock tuna mixture on top.
Use as a pate.