In response to a request on the forum, I am adding this recipe. This is my version of Alissa Cohen’s recipe. I love this in the summertime stuffed in a tomato or some of those mini red bell peppers I’ve been finding in the farmer’s markets. I also like it on sliced cucumbers, crackers or as a sandwich filling. I suppose you could also dip veggies in it.
3 cup alfalfa sprouts
½ cup sunflower seeds
½ cup sprouted lentils
½ cup mung bean sprouts
½ cup almond butter
1 tablespoon powdered or granulated kelp
1 teaspoon Nama Shoyu (raw) or Bragg's (not raw)
½ cup onion
2 celery stalks
1 teaspoon sea salt, or to taste
Put the alfalfa sprouts in a big bowl. In a food processor combine sunflower seeds, almond butter, Nama Shoy or Bragg’s, kelp, mung bean sprouts and lentil sprouts. Blend until smooth. Add in the onion and celery and pulse until minced. Pour this mixture over the alfalfa sprouts and mix. If too runny, add more alfalfa sprouts. Add salt to taste—it sometimes requires quite a bit. I also sometimes kick it up a bit more with the kelp, but I like that ocean taste.