Kundalini Yoga Technology

Ingredients:

1 ½ cups raw unsalted sunflower seeds
(soaked in purified water 2 – 6 hours)
1 – 2 cups water
1 Tbsp Braggs or Nama Shoyu
2 lemons, juice of
1 clove garlic
½ tsp dried dill or a few sprigs of fresh dill
½ tsp dried tarragon
½ tsp cumin powder or
Dash of cayenne (optional)
¼ cup finely diced red onion (optional)
¼ cup finely diced cucumber or celery (optional)
Spiralized or shredded raw beets and carrots (optional garnish)

Preparation instructions:

Soak the seeds for two hours minimum. Throw out the soak water. Then puree the seeds in a food processor. Add 1 cup of water, 1 Tbsp of Nama Shoyu or Braggs, lemon juice and a garlic clove and blend to desired consistency. Do not add too much water at first or else it may be too thin and you will need to add more seeds. Add more liquid to desired consistency. You want the consistency to be of a thick spread similar to humus.

Then add seasonings; dill, tarragon, or cumin to taste preferences and cayenne, if desired. I also like to add finely chopped red onion and cucumber to give the pate more texture.

Serve on a bed of lettuce or in a romaine lettuce leaf with garnish as desired. Will keep in the refrigerator for 5 days.

Submitted by:
Deva Khalsa
Food On Purpose,
2021 Piñon St.,
Santa Fe, NM 87505
(800)563.3327 (505)988.7076
thecleanse.com