­­1 cup sunflower seed
1 celery stalk, chopped
¼ cup red bell pepper, chopped

­­1 cup sunflower seed
1 celery stalk, chopped
¼ cup red bell pepper, chopped
2 tablespoons raw tahini
1 tablespoon onion, chopped
1 clove garlic, chopped
2 tablespoons chopped parsley
2 teaspoons lemon juice
sea salt to taste

Place sunflower seeds in a large bowl, cover with cold water and soak for 4 hours. Rinse and drain.

In a food processor or blender, process sunflower seeds into a fine powder.
Remove and place in a medium sized bowl. Place celery, pepper, onion, garlic, parsley, lemon juice, tahini, and salt in blender. Process until smooth.

4 nori sheets, raw untoasted
1 cup sunflower pate
1 carrot, shredded
1 avocado, sliced
¼ cup red bell pepper strips
¼ cup yellow bell pepper strips

Lay 1 nori sheet, rough side up, on cutting board. Place 1/4 cup sunflower pate leaf on nori sheet, covering the sheet leaving 1/4 inch surrounding the edges. Stack carrot strip avocado slice, red bell pepper, yellow bell pepper and carrot in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife.

Lay 1 nori sheet, rough side up, on cutting board. Place 1/4 cup sunflower pate leaf on nori sheet, covering the sheet leaving 1/4 inch surrounding the edges. Stack carrot strip avocado slice, red bell pepper, yellow bell pepper and carrot in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife.