VSG: Brain (Serotonin)
Raw Sunflower and
Walnut Pâté
SERVES: 6 PREP
TIME: Overnight + 15 MIN
Gluten Free | Soy Free | Raw
Ingredients:
• 1 cup raw sunflower seeds,
sprouted
• 1 cup raw walnuts
• 4 cloves garlic
• ½ cup parsley
• 2 tablespoons raw tahini
• 3/8 cup lemon juice
• 1 tablespoon cumin powder
• 1 teaspoon paprika
• 2 tablespoons water
• Salt to taste
Directions:
1. Using raw sunflower seeds
(without hulls), soak in water for 8-10 hours.
Then drain, and let rest 3 to 4 hours to sprout.
After sprouting is complete, rinse, drain,
and remove inner husks that come off of the
sprouts (optional).
2. Using a food processor,
first process the garlic
and parsely well. Then add sunflower seeds,
walnuts, tahini, lemon juice, cumin, paprika,
salt, water, and process into a smooth paste.
Serving Suggestions:
Serve as a dip for sprouted crackers, vegetables,
or as a spread on a sandwich.
[more tips on pages 84-85]
Much
more from the VSG: Your Guide to
Functional Veganism
- Sunflower
+ Sesame Seeds: Optimize Serotonin,
Reduce Cholesterol learn
more
- Garlic:
A
Vegan’s Best Friend learn
more
- Plus
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
- So
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
detailed guide.
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