Ingredients
- 2 cups walnuts
- 1 cup pignoli nuts
- 2 cups sunflower seeds
- 1 cup filberts
- 1 bunch scallions, chopped
- 2 cloves garlic
- 2 carrots
- 2 zucchini
- Juice of 1 lemon
- Braggs amino, to taste
- 1/2 bunch cilantro
- 1/2 bunch basil
- 1/2 bunch parsley
Make it step by step
- Put nuts through champion juicer with blank blade or blend to a paste in a food processor. Mix together.
- Do the same with the vegetables making them as fine as possible. Mix all together. Serve on a bed of lettuce with red sliced pepper rings to garnish. Place loaf in refrigerator to chill.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.