Not Tuna Pate

Yield: 1/2 cup, 2 servings

1/2 cup soaked raw sunflower seeds
1/4 cup soaked raw almonds
2 tablespoons water
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced parsley
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Place the sunflower seeds, almonds and water in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in celery, onion, parsley, lemon juice and salt. Mix well. Stored in a sealed contaqiner in the refrigerator, Not Tuna Pate will keep for five days.

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This recipe is from Jennifer Cornbleets book Raw Food Made Easy