Sunflower Baby Spinach Pate Burritos
Recipe by Laura Fox in What Do Raw Fooders Eat, edited by Nomi Shannon
Serves 1-2, depending on how hungry you are.
- Juice 1/2 – 1 lemon (to taste)
- 1 cup sunflower seeds, soaked 2-8 hours and drained
- 1 full cup baby spinach
- Sea salt to taste
- Basil (fresh is best)
- 1 teaspoon cilantro
- 1/2 teaspoon dill
- Garlic to taste (fresh or powdered)
- 1 teaspoon raw honey
Red cabbage, Romaine or other green leaves for burrito wraps
- Diced tomato
- Diced spring onion
- Pine nuts
Process all ingredients except the cabbage or other large leaves with the S-blade in the food processor until it reaches your desired texture. If you want it to be more like tuna fish, process less and leave it chunkier. If you want it to be a spread, process longer, until smooth. If you don’t get a chance to soak the seeds, or if you just want it to be smoother, add a bit of water.
Spread the pate onto the leaf of your choice: red cabbage, romaine etc. Sprinkle on toppings and a dash of lemon juice and sea salt (optional), and devour!