- 3 Cups sunflower seeds, soaked 8-12 hours, sprouted (leave out on counter) 2-4 hours
- 1 cup lemon juice
- 2 tablespoons nama shoyu or similar liquid salt substitute
- 1 clove chopped garlic
In a food processor, process the sunflower seeds, lemon juice, salty liquid and garlic until smooth . Store in a covered container for up to two weeks.
Yields 6-7 cups.