Save the Tuna Salad Recipe
Dr. Cousens believes that a diet of organic raw foods is revitalizing to the entire system, and can help to cure or prevent a number of chronic and debilitating diseases. If you’d like to try a raw-food meal every now and again, we recommend you start with this fun recipe. No tuna will be harmed in its making–and the results are tasty and satisfying.
Almonds and sunflower seeds, along with celery, pickles, herbs, and lemon juice make a not-tuna salad that will surprise you with its zesty flavor. Better health through better food, and great taste along with it:
1 cup almonds, soaked 12 to 48 hours
1 cup sunflower seeds, soaked 6 to 8 hours
1/3 cup celery, finely chopped
1/3 cup pickles, finely chopped
2 tablespoons lemon juice
1 1/2 tablespoons fresh dill, minced
1 tablespoon fresh oregano, minced
1 teaspoon fresh ground black pepper
1 teaspoon sage
1 teaspoon kelp granules
1/2 teaspoon Celtic salt
Optional: 1/3 cup red onions, finely chopped
1. Process soaked almonds and sunflower seeds in a food processor or a Champion Juicer with the solid plate until nearly smooth.
2. Combine with the remaining ingredients and mix well. May be served on a bed of lettuce, rolled in a sheet of nori, or as a filling for fresh tomatoes.
Adapted from Rainbow Green Live-Food Cuisine, by Dr. Gabriel Cousens (North Atlantic Books, 2003). Copyright (c) 2003 by Gabriel Cousens. Reprinted by permission of the author.
Adapted from Rainbow Green Live-Food Cuisine, by Dr. Gabriel Cousens (North Atlantic Books, 2003).