Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté
These vibrant collard green wraps are the perfect way to enjoy a fresh, light, and deeply nourish
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Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Slotted spoon
- Kitchen towel
- Airtight container
Ingredients
- 2 cups pumpkin seeds (soaked for about 8 hours)
- ½ cups packed cilantro
- 1 clove garlic
- 4 tablespoons freshly squeezed lime juice
- 4 tablespoons water
- ¾ teaspoons sea salt
- 10 medium collard greens
- 2 carrots cut into strips
- 1 large cucumbers cut into strips
- mung bean sprouts
- fresh chives
- green onions
- fresh mint
- ½ cups water
- 6 tablespoons raw cashew butter
- 2 small serrano chili peppers stem removed (or Thai chili peppers)
- 1 inches fresh ginger peeled
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon coconut aminos (or wheat-free tamari)
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