1 cup sunflower seeds (sprouted or soaked)
1 bunch cilantro
3 cloves garlic (more or less depending on how much you love raw garlic)
1/4 cup green onions (I steamed them a little first because I am not a huge fan of raw onions, but LOVE them cooked)
juice of one lemon
pinch of pink Himalayan sea salt
This is really delicious with any vegetable, grain, or cracker. My mom and I were in food ecstasy as we ate it with quinoa, cabbage, mushrooms, and zucchini from our garden.