Healthy Vegan Raw Food Salmonless Spread Recipe

It is a necessity for those born in the Pacific Northwest to develop eating fresh salmon.  Steak in poultry, eggs in pasta, salmon steaks, salmon salad, you name it.  Salmon is as common for a Seattleite as, I imagine, frozen fish sticks would be to somebody in Oklahoma.  I was blessed in that respect.  But it also suggests that'today, on a raw food diet'I crave salmon more frequently than other raw foodists might.  The solution: A raw, vegan salmon-less spread that parallels the actual deal in both flavor and consistency.

' cup sunflower seeds
' › cup water
1 Tbsp lemon juice
1 tsp dill
' tsp kelp granules
' tsp salt

This recipe requires a small prep.  Presoak unhulled barley for 14 hours to permit adequate time for softening.  You will wait until they start to sprout to utilize them in this recipe.  You'll also want the pulp out of 2-3 juiced carrots.

Put ' heaping cup of presoaked barley in a grinder, blender, or food processor and pulse to splinter the grains.  Stop before it becomes a flour-like consistency.

Stir barley and another 3 ingredients together in a bowl.  Set aside.

In a blender, grind the sunflower seeds into a powder.  Add lemon juice and seasonings and blend'adding only enough water to have a soft cream-cheese-like consistency.

Insert citrus mix to the ingredients formerly set aside.  Mix thoroughly by hand.  The mixture needs to be flaky but should also hold together when pressed.

Drink Fish are Friends Salmon[less] Spread as an appetizer on cucumber slices, celery sticks, endive leaves, or on raw crackers.  Serve on a bed of lettuce for a satisfying main course.  Steak[less] Spread will keep for three days in the refrigerator.  Yields nearly two cups.