FROM RO’S KITCHEN · NOSH ROCKS COOKBOOK
Sunflower Seed Pâté
A sumptuous, creamy seed pâté with sun-dried tomato, lemon and basil.
Ingredients
Method
- Soak the sunflower seeds overnight, or for at least 4 hours, in water with a dash of lemon juice or vinegar.
- Pour boiling water over the sun-dried tomatoes and soak for 20 minutes. Keep the soaking liquid.
- Blend all the ingredients except the tomato soaking water in a food processor to your preferred consistency. Add a little soaking water for a softer pâté.
- Chill in the fridge and enjoy with seed or oat crackers.
Notes
Ro prefers organic ingredients where possible.
Read Ro’s original kitchen notes
Sumptious Sunflower Seed Paté
100g, 3/4 cup Sunflower seeds soaked overnight
25g /5 sun-dried tomatoes- no added oils
20ml / tbsp extra virgin olive oil
Juice and zest of half lemon
Small clove garlic minced
Small handful of fresh Basil
1/2 tsp tahini or ground sesame seeds
Salt and pepper to taste
N.B. I prefer to use organic ingredients to minimise the herbicides and pesticides
Method:
100g, 3/4 cup Sunflower seeds soaked overnight
25g /5 sun-dried tomatoes- no added oils
20ml / tbsp extra virgin olive oil
Juice and zest of half lemon
Small clove garlic minced
Small handful of fresh Basil
1/2 tsp tahini or ground sesame seeds
Salt and pepper to taste
N.B. I prefer to use organic ingredients to minimise the herbicides and pesticides
Method:
- Soak sunflower seeds overnight or minimum 4 hours in water with dash of lemon or vinegar. Note that the acid helps to make the sunflower seeds more easily digestible by the body.
- Pour boiling water over sun-dried tomatoes and soak for 20minutes. Keep the liquid
- Put all the ingredients (except the tomato soaking water) in a food processor and blend to your desired consistency. Add the water from the tomatoes if you want a more liquid pate.
- Chill the paté in the fridge and enjoy with my seed or oat crackers.