This is for all the gals doing the “Extreme Green Detox” with Natalia Rose. The protocol is not for the faint hearted but the fearless who dare travel the road less traveled. We are talking dry fasting, wheatgrass shots, green juices and major green salads with some soul searching on the side. You can experience this for yourself at http://www.detoxtheworld.com.
This is a Mediterranean twist on the basic sunflower seed “tuna” recipe from the Fresh Energy Cookbook. The addition of sun dried tomatoes, olives and fresh herbs give it gusto and a big punch to your palate. Soaking the sunflower seeds for atleast 4 hours is a must to create a tuna like texture that is creamy and willing to absorb all the great flavors.
You can use pitted Nicoise or Kalamata olives for this or the glorious Botija olives that the Extreme Green Detoxers have discovered. But I advise against it since the Botija olives are addictive as well as expensive; you might find yourself your refinancing your house to keep it in supply.
Raw Sunflower Seed “Tuna” Nicoise Salad
1 cup soaked sunflower seeds, rinsed and drained
6 sundried tomatoes, rehydrated for atleast 20 minutes and chopped
1/4 cup chopped olives
1 garlic clove, minced
1 small handful parsley, chopped
1 pinch of minced rosmary
1 pinch crushed red pepper flakes
1 tbs dijon mustard or powder
zest and juice of 1 lemon
1 cup diced cucumber
1 cup cherry tomatoes, halved
1 handful haricot vert, sliced on diagonal
2 to 3 scallions, chopped
1 plateful of baby arugula
In a food processor, add the first 9 ingredients and pulse until roughly combined. Do not over do it; you want a coarse like texture. In a large platter, plate the arugula and add the cucumbers, tomatoes, haricot verte and scallions. Top with the sunflower mixture. Serve with extra lemon wedges on the side.