Yum!!!
These are one of my favorite things to make because they are sooo good!
For the pate you will need:
1 cup sunflower seeds (soaked for 4 hours)
1 cup pumpkin seeds (soaked for 4 hours)
1 Tbls olive oil
2 limes juiced
Himalayan sea salt (to taste)
A handful of fresh cilantro
2 green onions
1 clove garlic
cayenne pepper (to taste)
Blend ingredients into a chunky pate in a food processor.
For the salsa:
dice one large tomato
dice 1 clove garlic
dive fresh jalapeno to taste (I like it hot)
chop 1 green onion
chop a handful of cilantro
juice 1 lime
add a pinch of Himalayan salt
Mix ingredients in a bowl.
For the "sour" cream:
1 Thai young coconut, meat and water
handful of cilantro
squeeze of lime juice
Blend ingredients in blender until smooth.
For the shells I chop a purple cabbage in half from bottom to top. I find the leaves easier to pull apart if I soak the halves in water during the prep time for the other ingredients. Pull the leaves apart gently so they don't tear.
Put a scoop of pate in each shell with a wedge of avocado, a scoop of salsa,and some sprouts.
Pour a little coconut cream sauce on top and give thanks!
