Harvest Pate Recipe

Our chef of the month came up with this festive appetizer, perfect for the holidays. Unlike many high-fat offerings laden with cheese or butter, this one delivers good health from sunflower seeds, lentils, fresh vegetables, garlic, and dried herbs to make a pate rich in enzymes and flavor, designed to spread on crackers or to use as a dip for raw vegetable sticks.

This easy recipe proves that you don’t have to sacrifice good taste for good health. It also makes a great bring-along to parties. Read the recipe here:

INGREDIENTS

1 cup raw sunflower seeds
1 cup freshly cooked lentils or 1 cup canned lentils, drained
1/2 cup grated zucchini
1/2 cup grated carrot
1/2 cup grated red onion
1/3 cup hulled sesame seeds
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons naturally brewed soy sauce (shoyu or wheat-free tamari)
1 tablespoon filtered water
1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoons dried sage
1/8 teaspoon freshly ground nutmeg

1. Pulse the sunflower seeds in a food processor until well ground.

2. Add the lentils, zucchini, carrot, onion, sesame seeds, oil, garlic, soy sauce, water, basil, thyme, sage, and nutmeg. Process until well combined.

3. Using a rubber spatula, scrape the pate into a medium mixing bowl.

4. Cover with plastic wrap and place in the refrigerator. Allow the flavors to marry for at least 1 hour, stir, and serve.

Makes 4 1/4 cups.