Book:
Living on Live Food
200508
One of the best loved pate recipes from our potluck group.
Contributor:
Sandy Seiler
Ingredients:
3 cups sunflower seeds, soaked 8-12 hours and sprouted for 2-4 hours
1 c lemon juice
1/2 c scallions
1/4 - 1/2 c tahini
1/4 c braggs aminos
2-4 slices red onion, cut in chunks
4-6 TBSP coarsely chopped parsley
2-3 med cloves garlic
1/2 tsp cayenne pepper or more to taste
1-2 TBSP ginger juice optional
t tsp ground cumin (optional)
Directions:
In a food processor blend all ingredients until smooth
Will keep in the fridge for 10-14 days