• 1/2 cups of sunflower seeds
• 2 Tbsp raw tahini
• 6 Tbsp lemon juice (about two lemons)
• 1 Tbsp Braggs liquid aminos
• 1 pinch of celtic sea salt
• 2 small garlic cloves (or more if you love garlic)
• 5 Tbsp filtered water (more or less to get the consistency right)
• 1/2 tsp dill weed, or small amount of fresh dill

1. Soak the sunflower seeds in filtered water for about 8 or more hours.
2. Drain and rinse the sunflower seeds.
3. Place all ingredients except the dill and water in a food processor and run until the mixture is smooth and creamy.  You may add the water while the machine is running to get the consistency right.  Be sure to scrape the sides down frequently to get all of the seeds incorporated. Add the dill last and pulse until incorporated.

This makes a great raw spring roll. Use raw beet leaves or baby collard leaves and remove the main stem. Fill the leaves with the "tuna", shredded carrots, shredded beets, and an avocado slice.  Roll the leave up and cut the spring roll on a bias.  Make a great dipping sauce and you're set.