Rating5/5 (from 1 ratings)5
YieldYields approx. 2 cups
Â¼ cup unhulled rye, presoaked
Â½ cup carrot pulp
Â¼ cup onion, minced
Â¼ cup celery, minced
Â¼ cup sunflower seeds
â…› cup water
1 Tbsp lemon juice
1 tsp dill
Â½ tsp kelp granules
Â¼ tsp salt
This recipe requires a little prep. Presoak unhulled rye for 14 hours to allow sufficient time for softening. You may wait until they begin to sprout to use them in this recipe. Youâ€™ll also need the pulp from 2-3 juiced carrots.
Place Â¼ heaping cup of presoaked rye in a grinder, blender, or food processor and pulse to splinter the grains. Stop before it turns into a flour-like consistency.
Stir rye and the next three ingredients together in a bowl. Set aside.
In a blender, grind the sunflower seeds into a powder. Add lemon juice and seasonings and blendâ€”adding just enough water to get a soft cream-cheese-like consistency.
Add sunflower mixture to the ingredients previously set aside. Mix thoroughly by hand. The mixture should be flaky but should also hold together when pressed.
Serve Fish are Friends Salmon[less] Spread as an appetizer on cucumber slices, celery sticks, endive leaves, or on raw crackers. Serve on a bed of lettuce for a satisfying main course. Salmon[less] Spread will keep for three days in the fridge.
Visit www.meamoeba.com for additional, yummy raw food recipes. Enjoy!
FawnM's ThoughtsBy FawnM
Itâ€™s a requirement for those born in the Pacific Northwest to grow up eating fresh salmon. Salmon in eggs, salmon in pasta, salmon steaks, salmon salad, you name it. I was lucky in that respect. But it also means thatâ€”now, on a raw food dietâ€”I crave salmon more often than other raw foodists might. The solution: A raw, vegan salmon-less spread that parallels the real deal in both taste and consistency.
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