Rating4.6/5 (from 5 ratings)4.6
YieldMakes about 8 cups
3 cup sunflower seeds, soaked 8-12 hours then sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
¼ cup raw tahini (can double the amount to taste)
¼ cup cup liquid amino's, (or 2 Tablespoons Nama Shoyu, or a couple pinches of sea salt with add'l water, or none at all)
2 slices red onion (or double to taste), cut into chunks
3 medium cloves garlic, coarseley chopped
5 tablespoon parsley, coarsely chopped
½ teaspoon cayenne pepper, (or more to taste)
- Soak sunflower seeds 8-12 hours, drain, allow to sprout for 2-4 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, liquid amino’s, 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 a large mixing bowl of pate.
Kandace's ThoughtsBy kandace
This garlicy pate is excellent on its own. A slightly modified version of this pate is also an ingredient in a raw lasagne recipe. Remember to allow for the sunflower soaking and sprouting time!
Recipe by Nomi Shannon at the Raw Gormet.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Should we supplement on a raw diet.charing - 2 hours 55 min ago
Greetings All!LolaQuiz - 2 days 18 hours ago
Oh No, my hair is breaking offClaire Turnip - 4 days 9 hours ago
HELPPP! RAW VEGAN GIRLS ONLY!Claire Turnip - 1 week 2 days ago
Which should I get - Omega Vert VRT330 or Omega 8006?Claire Turnip - 1 week 5 days ago