Tuna-ish Salad ready to be rolled!
I used to love tuna. Since concerns about the fishing industry and heavy metals in the flesh of the fish itself prompted me to stop eating it, I’ve made many versions of tuna-y filling/salad to fill the void. This version is raw, and loaded with good stuff from the almonds. Almonds are the only nut that alkalizes your blood (all other nuts are acid forming in our bodies). Even just the skins of almonds contain 20 antioxidant flavonoids and the nut is a rich source of the antioxidant vitamin E. They’re rich in maganese (1/4 cup provides 45% of your RDA) and potassium, and contain calcium, selenium, zinc, iron, copper and tryptophan. There’s 25% of your RDA of magnesium in a 1/4 cup. Proven to help prevent diabetes and heart disease, it also appears that they lower LDL cholesterol and help you maintain a healthy weight. Almonds are also a source of fiber and protein, with 1/4 cup of the nut containing 7.5 grams (a typical egg has about 5.5). Almonds are best if you consume them raw, so this “tuna” salad is a great way to eat them. To healthy bodies and healthy oceans. 
Tuna-ish Salad
3 big green onions
4 stalks celery (about 2 cups)
1 c. almonds (preferably soaked to denature the enzyme inhibitors)
1 c. sunflower seeds (ditto on the soaking, if you have time. Put the seeds and nuts in the same bowl and soak 4-6 hours and rinse thoroughly.)
A handful of parsley (I like a lot, so maybe more if you like it too)
Juice of 1 big lemon 1 clove garlic
1/4 t wasabi powder
1/2 T dulse flakes
1 T nutritional yeast
2 T shoyu or tamari
pinch of oregano
Chop the green onions and celery and put them in a large mixing bowl. Place the nuts and seeds in a food processor and pulse a bit to break up the nuts/seeds. Add all remaining ingredients to food processor. Process until everything comes together in a pate’-like consistency. Empty the nut mixture into the bowl of green onions and celery and mix it all together. Taste for seasoning and add S and P if you want. Try on sprouted bread, crackers, on lettuce, or in a romaine or collard wrap, as shown here:
Rolling burrito-style
Looks great! Thanks for the tutorial on almonds. So happy that they are so tasty and so good for us. :>)