Pate’s are the perfect food to quickly prepare and add to your favorite salads, and wraps. This wrap features a nut and avocado pate mixture. It’s very filling and delicious. Enjoy!
1 cup raw cashews (not soaked)
1/2 cup raw almonds (not soaked)
1/2 cup pumpkin seeds (soaked)
1/2 cup sunflower seeds (soaked)
2-3 T raw hemp seeds
3 stalks celery (chopped)
big handful fresh parsley (chopped)
1 avocado (pitted, peeled, and chopped)
1 T hemp oil
sea salt (to taste)
cayenne (to taste)
garlic powder (to taste)
onion powder (to taste)
(1/3 cup) water (adjust as needed)
Collard Greens (about 3-4 leaves)
1 Roma tomato (chopped small)
mixed lettuce and herbs
For the pate, combine the nuts and seeds in a food processor and pulse until smooth. Add celery, parsley, avocado, hemp oil, and spices and pulse again. Add water as needed to make consistency smooth but thick.
Prepare collard greens by cutting off stems, wash and pat dry. Carefully shave part of the stem that the leaf surrounds to make collard green pliable. Place some mixed lettuce and herbs on top the inside of the collard green leaves. Place a big heaping scoop of the pate on top and slightly spread out. Top with chopped tomatoes and more herbs or sprouts. Carefully roll the collard like a burrito. Secure with a toothpick if necessary.