- 2 c sunflower seeds, soaked 2 -4 hours
- 2 ribs celery, chopped
- 1/3 c olive oil
- 1/2 bunch fresh parsley
- 1 juicy lemon, juiced
- 2 scallions
- 2 medium cloves garlic, pressed
- 1/2 tsp. pink Himalayan salt
- Place all ingredients in a food processor and process until creamy.Serve rolled up in a collard leaf and enjoy. You can also serves as an appetizer by cutting the leaves in half lengthwise and adding less filling.
Use Kale or Cabbage leaves instead
You can also try this with Kale or Cabbage leaves.