Minutes to Prepare: 15
Number of Servings: 4
Ingredients
1 cup sunflower seeds
1/2 inch of fresh ginger
1 small red bell pepper
1/2 cup fresh cilantro
1 small carrot
1 Tbsp lime juice
1 Tbsp curry powder*
3 Tbsp Nutritional Yeast
1 tsp maple syrup/raw honey
1 tsp cumin
1/4 sea salt
pinch of cayenne to preference level
* adjust if you want more heat
Tips
Serve on collard leaves/raw flax crackers/nori sheets
Directions
1. Soak sunflower seeds for an hour or so then drain and rinse.
2. In a food processor use the “S” blade to chop the ginger. Scrape the sides of your processor with a spatula.
3. Add all remaining ingredients except sunflower seeds. Pulse until veggies are chopped, but not puréed and spices are well combined. Scrape the sides of the processor once again as you mix.
4. Add the sunflower seeds and process until the seeds are finely chopped and all ingredients are thoroughly blended.