Place the WHOLE Brussels sprout in your food processor and blend thoroughly until a 'rice' like consistency is reached. Place into a bowl.

Lightly toast raw sunflower seeds in a dry pan (no oil) over high heat, about 5 minutes or until fragrant. Allow to cool then add to the shredded Brussels bowl.

This mixture can remain in your fridge, undressed, for up to one week. Simply add chicken, fish, steak, tempeh or beans plus your favorite dressing, such as the one below.

Pit the dates and place them into a food processor.

Peel the shallot, place in the food processor along with the whole grain mustard and blend until combined, 30 seconds will do.

Slowly pour in the avocado oil from the top of the food processor while it is blending. Continue to pour in the oil until you have created a thick paste.

Remove the paste from the food processor and place into a large bowl or jar.

Add water and whisk with a fork until the desired consistency is reached, thicker for a dip or thinner for a dressing.

This dressing (or paste form) will remain in the fridge up to two weeks.