Sunflower Almond Nut Loaf:

Submitted By: Rhonda Malkmus
This loaf is an excellent source of protein! Served with a nice leafyprgamoc green salad, this loaf makes a delicious and nutritious meal. This recipe is taken from Rhonda's book


Ingredients
½ cup hulled sunflower seeds (soaked overnight, drained, and rinsed)
¾ cup almonds (soaked overnight, drained, and rinsed)
¼ cup sesame seeds (soaked overnight, drained and rinsed)
½ cup organic celery (finely chopped)
½ cup organicred bell pepper (diced fine)
½ cup organic carrot (shredded or chopped fine)
¼ cup organic sweet red onion (finely chopped)
¼ cup fresh organic parsley (minced)
1 organic garlic clove (peeled and minced fine)
½ tsp Celtic or Himalayan salt
¼ tsp caraway seeds
¼ cup dehydrated tomato flakes (buy organic tomato's and dry your own on dehydrator)
Directions
Process soaked seeds and nuts through a Champion or Green Life juicer using solid blank instead of screen OR process in a food processor with the “S” blade till creamy.
Add previously prepared remaining ingredients and mix well.
Shape into a loaf, cover, and allow to sit on the counter outside the refrigerator for 4 to 5 hours for flavors to mingle.
Can be served on a bed of leafy greens surrounded by thinly sliced lengthwise carrots to decorate.