EcoMonday Nutty Pate - 6g Carbs, 3g Fiber
Recipe By: Julie Daniluk�
Serving Size: 8
Preparation Time :0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs
1 cup raw sunflower seeds
2 Tbsp extra-virgin olive oil
2 Tbsp filtered water
1 cup walnuts -- chopped
2 Tbsp chopped red onion
2 Tbsp lemon juice
3 Tbsp fresh basil -- or dill (use 1 tbsp dried)
2 garlic cloves
1/2 tsp grey sea salt -- or pink rock salt
Optional Indian seasonings:
Omit the dill and basil
1/2 tsp cardamom
1/2 tsp turmeric
1/2 tsp cumin
1�tsp ginger -- chopped
1.Soak the sunflower seeds in 2 cups of water for 4 to 8 hours. Drain and rinse.
2.Place the sunflowers seeds, olive oil, and water in a food processor
fitted with the S-blade, and blend until paste-like. Scrape down the sides
with a spatula.
3.Add the rest of the ingredients and pulse for a few more seconds to
combine.
Makes 2 cups (8 one-quarter cup servings)
Author Notes: It is interesting that walnuts look like a brains 1/4 cup serving contains 2270 mg of omega-3 fat, which has been shown to increase focus and memory. I often have this for lunch wrapped inside Nori sheets (flat sheets of paperlike dark purple seaweed). This pate makes a nice spread for veggies and crackers or as a filling in vegan sushi.
Source: "Greener Ideal monthly newsletter"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "2 cups"
Per Serving (excluding unknown items): 233 Calories; 21g Fat (76.6%
calories from fat); 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 119mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.
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