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.
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
- Soak the sunflower seeds in 2 cups (500 mL) of water for 4 to 8 hours. Drain and rinse.
- 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.
- Add the rest of the ingredients and pulse for a few more seconds to combine.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 441Total Fat 42gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 36gCholesterol 0mgSodium 2363mgCarbohydrates 11gFiber 5gSugar 2gProtein 11g
