Sunny Almond Pâté
1 cup raw sunflower seeds, soaked 6 to 12 hours
¼ cup filtered water
¼ cup fresh lemon juice
1 teaspoon pink crystal salt or 2 tablespoons tamari (soy sauce)
1 to 2 cloves garlic
1 cup grated small carrot
1 cup chopped small fresh parsley leaves
In a food processor, with the S-shaped blade, put all the ingredients, except the grated carrot and chopped parsley, and process until smooth. Add more water as needed so mixture flows freely through the blade but not too much as you want your pâté to be thick. Stop the food processor, add the grated carrot and chopped parsley and stir-in by hand.
Store in a covered glass container in the refrigerator for up to 4 days.