Cape-Trib-Beach300We know fish is fast becoming more toxic from polluted rivers, seas and fish farms.     We now consume mercury, carcinogens, heavy metals and PCB’s along with our fish!
To say nothing of the cruelty involved in catching the fish and the leucocytosis inflammatory damage we do to our bodies by eating cooked food.

Not Tuna Salad
Yield: 3/4 cup (3 servings)

  • 1/2 cup almonds, soaked 24 hours, rinsed, and drained
  • 1/2 cup sunflower seeds, soaked 4 to 6 hours, rinsed, and drained
  • 1/4 cup filtered water, if needed
  • 1/4 cup celery, minced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh parsley, minced
  • 3 tablespoons lemon juice
  • 1/2 tablespoon kelp powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon dried dill weed, or 1/2 tablespoon fresh dill weed, minced

1. Run the almonds and the sunflower seeds through a Champion or Green Star juicer fitted with the homogenizing plate. Use very small amounts of water, in an alternating fashion with the nuts and seeds, to facilitate the homogenizing.
2. Put the mixture into a large bowl and add the remaining ingredients. Mix well by hand.
3. Serve with crudités, flaxseed crackers, or as a filling in tortillas and wraps.
4. Store in an airtight container in the refrigerator for up to one week.

Variations:
Not Salmon: Add 1/2 cup carrot pulp for color and dill weed to taste.

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