By Chef: Christian Bates
Posted: September 22, 2012
Difficulty/Easy
This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.
Ingredients
- 2 1/2 Cups Organic Sunflower Seeds, soaked
- 1/2 Cup Organic Cold-Pressed Olive Oil
- 1/4 Cup Fresh Tomatoes or Sweet Pepper of choice
- 1 1/2 Tablespoons Sesame Tahini
- 1 heaping teaspoon Sea Salt
- 1 teaspoon Cumin Seed or Dried Chipotle
- 1 medium-sized garlic clove, peeled
OPTION: 1/2 – 1 teaspoon Reishi or Cordyceps Mushroom Extract Powder
Instructions
Blend in a food processor until creamy, usually a few minutes of blending.
Serve with a large raw salad made with garden or farmers market greens, or make as a snack scooped with celery or your favorite raw crackers.
