Lettuce Tepee with Brazil Nut Pate | Beautiful On Raw

Ingredients

• 1 cup brazil nuts, soaked and dehydrated
• 2 celery stems, chopped
• ½ cup sundried tomatoes, soaked for 30 minutes, drained
• 1 cup yellow summer squash, mashed
• 1 or 2 tsp fresh lime juice
• ½ tsp Celtic sea salt, or to taste
• a little Jalapeno pepper, minced (optional)
• about 10 romaine lettuce leaves
• parsley
• green onion
• red and yellow bell peppers for garnish