Tacos with Sour Cream and Guacamole

Serves 2-4

Taco Filling
1 cup sunflower seeds (soaked or sprouted)
¼ cup walnuts
2-3 cloves garlic, or to taste
sea salt, cumin, coriander, chili powder and black pepper, to taste
¼ cup sundried tomatoes (soaked in oil or water)
2 tbsp lime or lemon juice
¼ cup olive oil (if tomatoes are not soaked in oil)
¼ cup water (if sunflower seeds are not soaked)

Cashew Sour Cream
1 cup cashews
¼ cup lime or lemon juice
2-3 cloves garlic, or to taste
¼ cup water
sea salt, to taste

Guacamole
2 medium-sized avocados, peeled
½ tsp sea salt
2 tbsp lime juice
2 tbsp fresh cilantro, de-stemmed
2 large tomatoes, diced
1 small onion, diced

Add all taco filling ingredients to a food processor using the S-blade and puree until it forms a ball, scraping down from the sides occasionally.  Add the sour cream ingredients to a blender and liquify.  Mash the guacamole ingredients together in a bowl.  Fill a Romaine lettuce leaf with the taco filling, then top with sour cream and guacamole.  Add other toppings such as sliced tomatoes, salsa, corn, shredded lettuce, black olives, red or green peppers, and hot sauce.