Sunflower Seed “Tuna” Melt
courtesy of Brigette Faieta, owner, The Argonaut Farm to Fork Café in Coloma. Serves 2)

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Gluten-free bread
Organic Cheddar or vegan cheese
1 cup organic sunflower seeds
Juice from ½ organic lemon
1 tablespoon stone-ground Dijon mustard
1 tablespoon Vegenaise
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Himalayan sea salt, to taste
1 stalk organic celery, finely chopped
½ Fuji apple, finely chopped
Coconut oil

Soak sunflower seeds in filtered or alkaline water at room temperature in airtight container for at least 24 hours. Dry seeds, then pulse in food processor with lemon juice, mustard, Vegenaise, dill, parsley, celery, apple, and sea salt. Place large scoop of mix between slices of gluten-free bread with cheese, then grill in cast-iron pan with coconut oil. Slice in half and enjoy with summer side salad and Wild Harvest Berry Tonic Smoothie.

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