Re: sunflower seed pate *variations*

I forgot to add some of the variations.

Perhaps the most "gourmet" one, and a delicious entry into sunflower seeds is to add about 1/3 cup of pine nuts, and blend in.


this makes a very smooth and velvety pate, and pleases all sorts of non-vegan, non-raw, non "health" types. The fact is, it's really good food.


Another version is to add soaked walnuts; the "brain" food, (for anyone that's looking into plant "signatures":shapes, symbols, signs, hidden teachings...)

Soaking the nuts (and draining) removes the bitter 'anti-nutrients', that protect the nut from sprouting in less than ideal situations.

A spoonful of tahini is also a delicious addition. And these additions are great for someone who is concerned with getting enough feeling of satisfaction during a transition form "bad" to "good" ways of eating.

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Speaking of tahini, a really divine tabouley is made with sprouted sesame seeds (soak and drain:

sprout for a few hours or overnight--which have a satisfying, full and squeaky bite once they come alive)

I used to be a bit of a quinoa tabouley evangelist - now I think my favourite is sesame seed.

And SO good for you.