2 cloves of garlic
1 Tblsp. dulse flakes
2 cups raw sunflower seeds
Juice of 2 lemons or about 4 Tblsp.
1/2 c. water as needed
2 grated carrots
1/2 bunch of fresh organic parsley
1/4 c. chopped onion
1/4 tsp. black pepper
2 stalks of celery, chopped
Process garlic and dulse in food processor, then add sunflower seeds and process into a powder. If you have a cheap processor like us, add a touch of the water with each item, to help the grinding move along. Add the lemon juice. Now you can either chop the rest of the ingredients and add them to your current mixture, or you can grind them up too..I grind them up too, seeing as I am not a huge fan of onions. (onions, celery, black pepper, parsley, carrots)
Now its time to make your tuna into delicious nori rolls!
1 Tblsp. wasabi powder
4 romaine lettuce leaves (or kale or any green you fancy really)
1 sliced tomato (if you dont have tomato sometimes I use strips of red peppers)
Braggs soy sauce (optional)
wasabi paste and braggs for dipping (if you fancy)
Mix wasabi powder with just enough water to make it a paste.
Place a lettuce chunk on your nori sheet, plop a couple decent sized portions of "tuna" then top that with tomato (or red pepper)
roll it up and to seal it use the wasabi paste, roll tightly... then you can serve it with some of the leftover wasabi paste and some braggs. Delicious. This will keep in the fridge for a few days, but I doubt it will last that long!!!