Sunflower Mango Sandwich with Almond Mayonnaise

Serves 4-8

Sunflower Onion Bread
6 cups raw sunflower seeds, soaked overnight and rinsed (optional: sprouted for 1-3 days)
2 cups raw soaked flax seeds, soaked overnight and rinsed
3 large yellow sweet onions, sliced very thinly and then chopped into 1-inch pieces
1 large jalapeno pepper, seeds removed
dash sea salt
nama shoyu (raw soy sauce) or Bragg's amino acids, to taste
assortment of vegetables such as bell pepper, zucchini, carrots, green onions, garlic, and tomatoes
assortment of small amounts of fresh herbs such as rosemary, sage, marjoram, thyme, oregano, and basil

Process all ingredients except sea salt and soy sauce in food processor until it becomes a thin dough, which may take several batches. Combine all batches into a large mixing bowl and add sea salt and soy sauce to taste. Note that the mixture should be under-salted to compensate for the concentration of flavors during dehydration. Spread dough evenly on dehydrator trays and dehydrate for 8-16 hours, depending on the desired crunch.

Almond Mayonnaise1 cup raw almonds, soaked overnight and rinsed
1 clove garlic, or to taste
2 tsp garlic and/or onion powder, or to taste
3 tbsp olive oil
3 tbsp fresh lime juice
¼ cup water
dash sea salt


Blend all ingredients in a blender, pulsing at first and working the blender up to full speed, adding more water and pushing the mixture down the sides with a spatula as needed to create a cream. Adjust garlic and sea salt to taste.

Vegetable Filling
mango, sliced, salted and dipped in sesame seeds
mushrooms, marinated in olive oil, soy sauce and black pepper
tomatoes, sliced
avocado, sliced
red bell pepper, julienned
sprouts such as sunflower, alfalfa, pea, mung bean, and/or clover
baby greens such as arugula, kale and/or spinach