• 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.

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