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 donít have to sacrifice good taste for good health. It also makes a great bring-along to parties. Read the recipe here:
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.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005). Copyright (c) 2005 by Alex Jamieson. Reprinted by permission of Rodale Press.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).