Tired of topping your salads with the usual chicken, tuna, egg or beans? Here’s a great little sunflower seed pâté recipe that you can add to your greens…or how about INSIDE your greens?
Sometimes I need little reminders to get back to making certain foods I have forgotten about. A recent reminder came about from a visit to an incredibly delicious and healthy restaurant in Exeter, New Hampshire called Good Karma Cafe. Take a look at their menu. I took a copy to add to the back of my recipe binder where I collect menus from my favorite restaurants. Then, when I am looking for new and creative food ideas I go through them for inspiration.
I got the Veggies of the Sea Salad, Chris got the Vitality Salad Bar (build your own salad) and we shared a Cookies & Cream shake made from banana, young coconut meat, vanilla bean, cacao nibs and young coconut water. It was so good! For dessert we split a piece of raw chocolate almond pie. Don’t you love how you feel so good after eating wholesome, real food!? I do. You won’t feel that way after typical restaurant fare.
Sunflower pâté was something I used to make all the time, sometimes with almonds too. It’s basically a blend of nuts or seeds along with fresh veggies. Our salads at Good Karma had sunflower pâté and Chris mentioned how we should start making it at home again. I made a mental note, we bought raw sunflower seeds that night and the next day I whipped up a small batch. Yes, this will have to return to being made much more often at home.
Sunflower Seed Pate
Place the following ingredients in your food processor:
- 1/2 cup raw sunflower seeds (not in their shell!)
- 2 medium carrots, peeled and roughly chopped
- 1 stalk celery, chopped
- 2 raw garlic cloves (optional)
- 1/4 cup raisins
- 2 T sweet relish (this is the ingredient you can swap out for alternatives like lemon juice or various spices (LOVE ginger!) to change the flavor of the pâté)
Blend together for about 20 seconds and check the consistency. If you want it less chunky simply blend longer. It’s that easy! Double for more servings.
Into the food processor:
Blend about 20 seconds or so:
Get yourself a gorgeous collard green leaf:
Wash and dry. Cut out the tough middle stem:
Most collard wrap recipes I’ve seen call for blanching them first. I’ve never tried this although I should do it one day just to see what it’s like.
I love the crunch of the raw green so much I always use them raw— but if you’re not a fan, try placing them in boiling water for a few seconds first to soften.
Today I had some alfalfa sprouts that I sprouted myself so I used them along with the sunflower pâté in my wrap:
Now just roll and eat!