Sunflower Pate

• 2 cups hulled organic sunflower seeds
• 3 tablespoons parsley or 3 tablespoons cilantro
• 12 teaspoon cumin
• 2 -3 garlic cloves
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 12 teaspoon kosher salt
• 2 tablespoons sesame tahini

1. Soak sunflower seeds 6-8 hours.
2. In the morning drain, rinse well and.
3. sprout for 2 hours in a large bowl.
4. Leave sunflower seeds in bowl and fill.
5. with water to float the loosened seed skins out of the top of the bowl.
6. This helps retain freshness and color of finished pate.
7. Blend all.
8. ingredients in a food processor or put through a Champion Juicer with the.
9. solid plate.
10. Note: When used in nori rolls (sushi style - rolled & cut into 5-6 pieces, or.
11. hand rolls) it will fill approx 5-6 rolls (you use lots to sub for the.
12. fish/meat).
13. And each person can probably eat at least 10-12 pieces/3 hand.
14. rolls, served w/ cold noodle salad.

sunflower seeds, parsley, cumin, garlic, lemon juice, kosher salt, sesame tahini

Taken from www.food.com/recipe/sunflower-pate-197616 (may not work)