- 2 c. raw almonds, or 1 1/2 c. raw almond butter
- 2 stalks celery, diced
- 1/2 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. sea salt
- 1 tsp. kelp powder
- Run the almonds through the Champion juicer using the attachment without holes.
- To the ground almonds, add onion, celery, bell pepper, sea salt, kelp powder and lemon juice.
- Mix well. Serve with lettuce wrap, on crackers or in sandwiches.