This raw sunflower wrap was inspired by the Hippocrates Health Institute’s “Healthy Living” Cookbook
Gluten free, low glycemic index, low fat, high in protein, amino acids rich in vitamins & minerals, this dish will fill you up & leave you satiated no matter what way you use it.
(Makes about 6 servings)
2 cups soaked sunflower seeds **click here for more on soaking & sprouting!
½ cup dill
2 celery stalks
4 green onion stems (cut off white bulb at bottom)
1 cup of parsley
2 lemons seeded & juiced
1 carrot shredded (optional)
1 cucumber sliced lengthwise into small spears (optional)
1 cup sunflower green sprouts (optional)
½ tablespoon of herbamare to season
dash of pepper
1 head of large leafed butter or romaine lettuc
**May substitute lettuce for nori sheets (1/per person)
1. Combine all ingredients except carrots, cucumbers & sprouts into food processor or blender. Blend & blend until desired consistency is achieved.
2. Lay onto lettuce
3. Top sunflower tapenade with carrots, cucumber, sprouts or your favorite veggie
4. Enjoy alone or with a small amount of Braggs Liquid Aminos for a “soy sauce” taste without using soy (a less optimal health food)
**Also makes a great salad topper. Could be blended with water to create a most incredible veggie dip or spread!
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