Ingredients

• 1/2 cup almonds
• 1/2 cup sunflower seeds
• 1 carrot, peeled
• 2 celery stalks
• 1/8 cup chopped red onion
• 1 teaspoon dried parsley or 1/4 cup minced fresh parsley leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon garlic powder
• 1/2 teaspoon kelp powder
• 1/2 teaspoon Celtic sea salt
• Leaf lettuce, for serving
• 1 scallion, chopped, optional
• 1/2 ripe avocado, sliced, optional
• 1/2 ripe tomato, sliced, optional
• 1/2 red bell pepper, sliced, optional

Instructions

1. Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours.
2. Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle.
3. Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using.