Walnut Paté
It is interesting that walnuts look like a brain — a ¼ cup (60 mL) serving contains 2270 mg of omega-3 fat, which has been shown to increase focus and memory.
 
I often have this for lunch wrapped inside Nori sheets (flat sheets of paperlike dark purple seaweed). 
 

This paté makes a nice spread for veggies and Sunny Flax Crackers, or as a filling in vegan sushi.

Walnut Paté
Yield: 4 servings

Nutty Paté

Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes

This paté makes a nice spread for veggies and Sunny Flax Crackers, or as a filling in vegan sushi.

Ingredients

  • 1 cup raw sunflower seeds
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp filtered water
  • 1 cup walnuts, chopped
  • 2 tbsp red onion, chopped
  • 2 tbsp lemon juice
  • 3 tbsp fresh basil, or dill; use 1 tbsp/15 mL dried
  • 2 cloves garlic
  • 1/2 tsp grey sea salt, or pink rock salt
  • Omit the dill and basil
  • 1/2 tsp cardamom

Optional Indian flavour

  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp ginger, chopped

Instructions

  1. Soak the sunflower seeds in 2 cups (500 mL) of water for 4 to 8 hours. Drain and rinse.
  2. Place the sunflowers seeds, olive oil, and water in a food processor fitted with the S-blade, and blend until pastelike. Scrape down the sides with a spatula.
  3. Add the rest of the ingredients and pulse for a few more seconds to combine.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 441Total Fat 42gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 36gCholesterol 0mgSodium 2363mgCarbohydrates 11gFiber 5gSugar 2gProtein 11g

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