1 1/2 bunches fresh parsley
1 cup cherry tomatoes, halved
½ cup hemp seeds
¼ - ½ cup yellow onion, chopped
1 cucumber, diced
2 lemons, juiced
½ cup olive oil
½ teaspoon sea salt
3-5 garlic cloves, peeled
Process parsley in food processor until fine. Transfer to large mixing bowl and add tomato, hemp seeds, onion and cucumber. In food processor, combine lemon juice, olive oil, sea salt and garlic. Pour into mixing bowl and toss to combine.
3/4 cup raw almonds, finely ground
¾ cup raw sunflower seeds, finely ground
¼ yellow onion
¼ cup olive oil
½ fresh lemon, juiced
1/3 cup nama shoyu
2-3 garlic cloves, peeled
2 tablespoons curry powder
1 tablespoon cumin
Combine all in a food processor and mix thouroughly. Spread onto teflex dehydrator sheets in patties or scoop into balls. Dehydrate 105 degrees for 24 hours or until outside is dry. May eat as a dip/spread too without dehydrating!
Serve in lettuce leaf with a few cucumber slices and nut yogurt!
