Tomato Cups

6 medium tomatoes
1/2 small cucumber
2 celery sticks
2 spring onions
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
sea salt to taste (optional)

Cut tomatoes in half and scoop out center. Add tomato pulp to the other ingredients. Finely chop all ingredients, mix well and fill tomato halves.