Attributes: raw, vegan, organic, dairy and gluten free
Equipment: food processor
2 C soaked/rinsed raw hulled sunflower seeds (6 hours)
1 stalk of celery, chopped
1 C broccoli florets, stems removed
1 lemon juiced
1 tsp garlic chopped or minced
2 T nutritional yeast
2 larger or 4-6 small fresh basil leaves
¼ tsp sea salt
2 T sunflower seed water
1-2 watermelon radishes, skinned and sliced or GF crackers for serve with paté
Soak sunflower seeds for six hours; rinse holding back 2 T of its water for this recipe. Prepare ingredients and add all to food processor except radish or crackers, and blend. Stop and start processor to stir contents to blend thoroughly. Makes a satisfying snack or appetizer!
Option: serve with gluten free teriyaki sauce on the side.
Tip: Nutrition for this recipe includes EFA oleic acid that helps reduce LDL cholesterol, prevent stroke and arterial diseases. Sunflower Seed Pâté is a good source of protein, especially amino acid tryptophan bringing a sensation of relaxation. Also in this recipe are vitamins A, C, Bs, E & K, minerals calcium, iron, selenium, phosphorus, magnesium, manganese and zinc; fiber and numerous phytonutrients, polyphenols that act as antioxidants reducing free radical damage in the body. Light, tasty and satiating vegan paté best served on freshly sliced watermelon radish with a few drops of gluten free teriyaki sauce. Enjoy!