A.Vogel Blog




  • 100 g (3/4 c.) sunflower seeds
  • 60 ml (¼ c.) ground sesame seeds
  • 75 g (½ c.) carrots, cut into chucks
  • 15 g (1 tbsp) red onion, cut into chunks
  • 3 tbsp fresh parsley, coarsely chopped
  • 2 tbsp FCP (first cold pressed) olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp ginger (fresh or juice)
  • 1 to 2 cloves of garlic, crushed and finely chopped
  • 1 tsp ground coriander
  • ½ tsp Herbamare® Original
  • 1 tbsp Biostrath® Eixir
  • 1 tbsp tofu mayonnaise


Soak the sunflower seeds for 8 hours (overnight), rinse well and discard the soaking water.

Combine all the ingredients (except the yeast and ground sesame seeds) in the food processor until it forms a creamy mixture.

Add the yeast and ground sesame seeds. Mix together.

Add sprouts: sunflower, alfalfa, mung or adzuki bean, radish, red clover, or a mix, such as Biosnacky Detox®.

Add the tofu mayonnaise.

Can be used in a sandwich, on raw vegetables such as celery, squash, cucumber… or added to salads. 

Can be stored in an air-tight container in the refrigerator for 5 days.



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