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1 tomato, chopped
2.5 cups of germinated sunflower seeds (soaked 8 to 12 hours, then sprouted 1 day)
juice of 1 lemon
1 tsp. dulse flakes
1 sm. zucchini, or yellow summer squash, diced
1/4 cup of scallion, diced
Romaine lettuce leaves, or other broad leaf from the garden
Liquefy the tomato in a blender.
Add to the blender the sunflower sprouts, lemon juice and dulse flakes, and blend on med. speed until smooth.
Pour the blended mixture into a bowl and mix in the remaining ingredients.
Spoon the mixture onto the lettuce leaves, roll them up, and serve.
Optional: pierce the rolls with a toothpicks to hold together.
- by Katherine Dichter
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