Tuesday, August 23, 2011

Sunflower Seed Pate

I'm going to make a very serious attempt to do a recipe of the week. If I fail at that then I will call it recipe of the whenever I remember. We shall see how this goes.

This is an incredibly delicious raw food recipe that I got from my lovely friend, Mary. While I'm not really a raw food girl I am hooked on this one. It's easy, makes a great filler for things like celery sticks or even as a stand alone meal, and you can make it yours by changing up ingredients or adding smoked salmon to the nori wrap, which is a favorite of mine for lunch. Enjoy!

After making, cover and add to Nori Wrap or use in celery slices,
as a dip for carrots, whatever you want.
Sunflower Seed Pate
2 Cups Sunflower Seeds (Raw, soaked for 8-12 hours  or Roasted)
1/3 Cup Red or Sweet Onion, chopped
1/2 Bell Pepper, any color
1 Piece of Ginger, chopped
1/4 Cup Lemon Juice
1-2 TSP Sea Salt
1 TBSP Honey or Agave (optional)

Place all ingredients in food processor and blend until thoroughly mixed. It makes 3 cups and will last for 5 days refrigerated.

Suggested Use: Nori Wraps
Needed: Raw nori sheets, Avocado cut into strips, cucumber cut into strips, sprouts of choice, lettuce, celery cut into strips.
Lay out nori sheet on clean, dry surface. Arrange a romaine leaf on top of the nori sheet so that it completely covers the length of one side of the nori. The romaine prevents the vegetables from getting the nori sheet wet, which makes it prone for tearing.
Place some pate in the pocket of the romaine leaf along the length of the nori sheet. Top with a layer of the other vegetables that are cut up, keeping the ingredients in a narrow pile. Fold the edge of the nori closest to you over the filling. Gently roll the nori away from you, tightly and evenly, into a firm, snuglly wrapped roll. Seal the exposed edge of the nori roll by wetting it with a little water. 

Optional: Add smoked salmon. It is amazing made this way. Like your own sushi at home. Well, like a giant sushi burrito, but it's fantastic.

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