Hi all!
I have a question about the pate recipe that was posted here a few weeks ago by
Bodhi. I'm using fresh pumpkin seeds and I've figured out that I can dry them
by letting them sit out for a few days on a paper towel. When I make the pate,
do I have to hull the pumpkin seeds first? Since they have to be soaked, I
thought maybe they could be made with the hulls. Sorry if this is a silly
question. You can tell I don't have much experience with sprouting and soaking!
(For the recipe, I already have some hulled sunflower seeds).
On a related note, I bought some Brazil nuts last week (in the shell) and
cracked them myself. It was a lot of work, but they're tasty, and it does get
easier!
Shawn