4 medium endives, roots removed and peeled apart into spears
2 cups brazil nuts, soaked overnight and rinsed
¼ cup lime juice
¼ cup chopped fresh chives
¼ cup olive oil
3 tbsp chopped dried chives
sea salt, to taste
Combine all ingredients except dried chives and salt in a food processor and blend until smooth, pushing down the sides with a spatula and adding small amounts of water as needed. Place in bowl and fold in dried chives and salt to taste.
To assemble, place a small amount of the filling inside the endive spear and garnish with red pepper, mushrooms, and/or sunflower sprouts.