Seed Salad Wraps

If you do not have a food processor, just chop everything up a bit finer. This is so fresh and delicious. It is also packed with Vegan Protein.


  • 1 cup sunflower seeds – soaked overnight then well drained
  • 1 cup pumpkin seeds – soaked overnight then well drained
  • ½ bunch fresh dill (about a cup) – coarsely chopped
  • 1 handful parsley – coarsely chopped
  • Juice of 1 ½ lemons
  • 2 tbsps. Olive oil
  • ½ tsp. sea or Himalayan salt
  • Dash of black pepper
  • 1 tsp. dulse
  • 1 small English cucumber – chopped (about ¾ cups worth)
  • 2 tbsps. Veganaise (Vegan Mayo)

Directions:  Place seeds, dill, and parsley in a food processor.  Pulse a few times then add oil, lemon juice, dulse, salt, and pepper.  Pulse in processor a few more times then transfer to a glass bowl and mix in cucumber and Veganaise. 

Wrap up the seed salad in a healthy tortilla of your choice (I like the brown tortilla by food for life), or roll up in a romaine lettuce leaf.  This is also great served on flax or veggie crackers.

By:  Katy Joy Freeman, Alkaline Lifestyle Chef

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