As the weather warms up and picnic season is in full swing, it is a great time to seek out healthy snack options. This sunflower seed pate is a versatile recipe to keep around your kitchen and prepare often. It is delicious as a dip for celery, carrots, cucumber or chips and crackers, is a great spread for sandwiches and an awesome compliment to lettuce or collard wraps. The seeds add a good amount of healthy fats and protein to balance out the carbohydrates in the above meal and snack options, and it is a tasty treat that will keep in your refrigerator for 7-10 days. Injoy!
Ingredients:
2 cups raw sunflower seeds, soaked 6-8 hours
1 cup chopped celery
¼ cup finely chopped shallots
2-3 Tbls. freshly squeezed lemon juice
1 tsp. fresh time, chopped fine
½-1 tsp. sea salt
½ tsp. freshly ground black pepper
Instructions:
- Drain and rinse sunflower seeds through a fine mesh strainer
- Place all ingredients in a food processor and pulse until desired consistency. I like mine fairly smooth with just a few chunks