sunflower seed pate

2 cups sprouted sunflower seeds2/3 cup lemon juice -fresh squeeze, adjust to your own taste2-4 cloves garlic -chopped1/4 cup tahini2 tablespoons shoyu or tamari4-6 tablespoons parsley -rough chop, to taste1/8 - 1/4 cup onion -red, rough chop1 tablespoon ginger -fresh, peeled, grated1 tablespoon flax or hemp oil1/2-1 teaspoon cuminsprinkle of cayenneIn a food processor or blender combine all ingredients except sunflower seeds, blend, add seeds a cup at a time.  Taste and adjust seasonings, being mindful the pate will develop a stronger garlic taste after a few hours.  tipsEverything after the first three ingredients is optional and open to interpretation, give or take as you desire.  Work towards a peanut butter consistency and let loose your experimental whims once you’ve got a feeling for the recipe.variation1 cup sunflower, 1/2 cup pumpkin seeds, 1/2 cup buckwheat (all soaked and sprouted)ideas for mealsEat w/ vegetables (we like carrot, celery and pepper sticks)

Put 1/4 cup in a jar w/ a tablespoon or two of olive oil, a splash or two of vinegar and some water to make a salad dressing

Use as the base in Nori rolls or spring rolls!

We also make breakfast nori burritos w/ the pate, scrambled egg and either millet or quinoa.

easily reduces or increases by half

lasts 10-14 days in the refrigerator