Thursday, July 20, 2017


Sunny Pate

Jennifer Alaine

one cup sunflower seeds (hulled), soaked for two hrs., rinsed, & sprouted (0-18 hrs.)
one cup walnut halves & pcs., soaked for four hrs., rinsed, & sprouted (0 - 8 hrs.)
juice from one lemon
four cloves garlic
approx. 1/8 of a large onion
3 or 4 tablespoons miso, or to taste (we use South River sweet-tasting brown rice miso)
one cup water

In a food processor or blender, chop the garlic & onion. Add the walnuts and chop coarsely. Combine
the miso & the water. Add this mixture and all the other ingredients to the food processor. Blend until
smooth. Serve with raw veggies, alfalfa sprouts, bread or crackers. Or use as a filling for nori rolls,
stuffed raw peppers (try anaheims or ripe bells), or stuffed raw mushrooms.


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