Recipe courtesy of Rhonda Price
Episode: Faithfully Fit
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Total:
9 hr 30 min
Prep:
30 min
Inactive:
9 hr
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours.

Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle.

Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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