Sunflower Dill Pate

Nov 21, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Nuts and seeds are great for making dips. They provide that thick creamy texture that be a great substitute for cream and cheese based dips. It’s best to use raw, unroasted nuts and seeds. Just remember to soak them in water first. This brings them to life providing more available enzymes and making them easier to digest. People who have had issues digesting nuts may find they have no troubles at all eating them once they have been soaked.

Ingredients

2 cups soaked sunflower seeds
1/2 cup chopped celery stalks
1/2 cup chopped dill leaves
1 tsp sea salt or himalayan salt
1 tbsp lemon juice
1/2 tsp dried garlic powder or 1 clove fresh garlic
1/2 tsp cracked black pepper
a dash of water if needed

 

Method

Simply blend all ingredients in a food processor until it reaches a thick hummus like texture.
This dip should keep for around 3-4 days in a sealed container in the fridge

 

Serving Suggestions

I like this served on vege flax crackers, scooped up with cucumber slices or celery sticks or in a vege lettuce wrap. If you’d like to use it as a raw addition to your cooked dish it would be nice on some steamed potatoes or gluten-free vegetable fritters.

 

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