15 olives without seeds
1 celery root (small size)
2 tablespoons cooked millet
1-2 tablespoons mustard (optional)
100 g . sunflower seeds
30-50 oz . water ( only if required to be blended nice)
1-2 clove of garlic (optional )
* Clean the celery root , onion and zucchini and cut them into pieces . Put them on steam to soften for 5min , and allow them to cool .
*Take the seeds out of the olives.(if they have any )
* Boil the millet and leave it to cool .
* Bake the sunflower seeds in a hot pot for 2-3 minutes and leave them to cool.
* Once the vegetables cool, place all of the ingredients in a blender, and add a cup of water if it is necessary.