Sunflower Pâté

Sunflower seeds nourish the entire body. They are rich in protein, Vitamin D, B-complex, Vitamin E and K. They also contain pectin, which binds radioactive residues and removes them from the body.

Ingredients

• 3 cups (1 cup = 140g, 3 cups = 420g) sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours (no longer than 4)

• 1 cup (about 4 medium sized lemons) fresh squeezed lemon juice

• 1/2 cup chopped scallions

• 1/4-1/2 cup raw tahini

• 2 tablespoons tamari sauce, or pinch of sea salt with additional water

• 2-4 slices red onion, cut in chunks

• 4-6 tablespoons coarsely chopped parsley

• 2-3 medium cloves garlic, finely chopped or pressed through a garlic press

• 1/2 teaspoon cayenne pepper (or more to taste)

Method

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter), then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, tamari sauce, onion, parsley, garlic and cayenne until the mixture is a
smooth paste. When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours.  

Yields approximately 5-6  cups.

Note

This pate will keep in a good refrigerator well-covered for two weeks. It is an excellent investment of your time and can be used many different ways.