3 c. sunflower seeds (soaked 8-12 hours and sprouted 2-4 hours)
1/2 c. lemon juice
1/4 c. liquid aminos or Nama Shoyu
4-5 garlic cloves
1/4 c. chopped mild onions
1/4 c. parsley
Asian Dressing to taste
Blend 1st 4 ingredients in food processor. Add rest. Serve with veggies to dip.
Makes about 4-5 cups.
- by Nomi Shannon, The Raw Gourmet