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sunflower seed–herb pâté


Serves: 2
Total Calories: 733
Yield: 3/4 cup

Ingredients

1 cup soaked sunflower seed (see Raw Basics chapter)
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed garlic
1/4 teaspoon salt
dash cayenne or ground pepper
1 tablespoon minced red or green onion
2 teaspoons minced fresh dill, basil , or parsley

Directions:

Equipment:
measuring cups
measuring spoons
citrus juicer or reamer
garlic press
food processor
rubber spatula
small bowl
cutting board
chef’s knife, 8-inch

Put the sunflower seeds, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Pumpkin Seed–Herb Pâté: Replace the sunflower seeds with soaked pumpkin seeds (see Raw Basics chapter).

Sunflower Seed and Sun-Dried Tomato Pâté: Add 1/3 cup of soaked or oil-packed sun-dried tomatoes to the food processor along with the sunflower seeds, water, lemon juice, garlic, salt, and cayenne.

Nutritional Facts:

Serves: 2
Total Calories: 733
Calories from Fat: 594

This sunflower seed–herb pâté recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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