Mock tuna; it's one of life's wonders. I decided a few weeks ago to do a raw food cleanse and while salads are absolutely wonderful, I quickly became bored with them. Enter mock tuna; I mean who knew that I'd ever manage to create something sooooo yummy, and with very little effort? I most certainly did not!
I love eating live foods; the entire process puts your body into detox and your energy levels begin to peak to those of a seven year old child. Your thinking becomes clear, your skin begins to glow, and you literally begin to thrive again, at least that's been my experience time after time.
Pictured above is how I typically enjoy my mock tuna, but feel free to make a sandwich or anything else you'd normally do with tuna. Which brings to mind a tuna melt....hmmmmm *drifts off into food heaven, dreaming of what that must be like*. Please keep in mind that this is made from nuts, so it is very high in calories and fat, but if you're eating a raw food diet, the sky is virtually the limit when it comes to calorie intake, and you'll STILL lose weight :).
I love this stuff because it's high in magnesium and calcium which are great for energy, heart health, strong bones, and calming anxiety. It's also very high in fiber, another component of heart and bowel health, and it can help to promote weight loss.
Okay, on to why we're here, the recipe, it's simple and virtually hassle free, feel free to adjust the seasonings to your liking. Enjoy :).
1 cup almonds
1 cup sunflower seeds
6 tbsp dill pickle juice
6 tbsp fresh squeezed lemon juice
1 tbsp dulse flakes
1/4 tsp Himalayan sea salt
1/2 tsp cracked black pepper (optional)
1/4c fresh dill, chopped
1/4 c chopped celery
1/4 c diced red onion
Place almonds and sunflower seeds in an airtight container and cover with water (about 1 inch above nuts and seeds), seal, and soak for 8 hours. Drain nuts and place in food processor with pickle juice, lemon juice, salt, and pepper, and process until mixture is smooth. Remove from food processor and place in a large mixing bowl; stir in dill, celery, onions, pickles, and dulse flakes, and serve immediately. Remainder can be refrigerated up to four days.
*note, you can replace pickle juice with either water or lemon juice.