Jboy, and all, here's how I do my sunflower pate.

You might want to watch the video I posted also, here:

http://curezone.com/forums/fm.asp?i=1928001#i


since it just demystifies the process, and points up the fun of it! (It's not mine, but another recipe.)

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Buy raw, organic unroasted sunflower seed.

Cover in water for an hour or so, *or even all night in the fridge.* (You can even leave them for a day or two if you have to--in the fridge)

Drain, and let them sprout further. When done, they will have little white snouts like dolphins. It's an intuitive thing, you will see how long it takes--depending on how warm it is, etc. Don't angst over this part: you can even soak seeds and make the pate after only about an hour.

If you want to, you can add a little good salt to their soaking water--this is for the minerals. I think it improves them. You will rinse off the soaking water.
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My recipe is this: everything organic, if possible.
(the "or more" depends on how much seed you use)

the sprouted sunflower seed - 1 cup or more.

lemon juice, fresh squeezed - 1/2 or more
Olive oil, - one tablespoon or more.
green onion--this is a key ingredient! - 3 or 4, with white and green parts.
parsley - one handful, curly parsley, or more
fresh tarragon - small fistful
or fresh cilantro - same
non-wheat tamari- 1 tablespoon or more
Maille dijon (or make your own mustard with mustard powder
and acv ) - 1 tablespoon or more
3-4 cloves garlic (or less :-))

I blend everything but the sunflower seed first, with my hand blender, adding a little water if needed.

(At this point, it is a delicious "green sauce" base, and you could just carry on that way, and add fresh kale or chard or whatever, and take it in the direction of what I call green soup, or a kind of pesto,to eat on quinoa, millet or rice.) *Millet has lots of good protein.


Then, I add the sunflower seed bit by bit, until it all
is reasonably smooth.

If you have a good blender--you can make this velvety smooth,in no time. Experiment with adding pine nuts, or leaving them out, or using less garlic, etc.
The basics, to me, are the green onion, lemon, tamari and olive oil--And the seed. Everything else is debatable.
I like to always keep things fresh, and often will add something new. Cayenne of course would be wonderful--but equally good is fresh jalapenos, if you use the sunflower pate in a salad roll.


this is best after a few hours or a day with the flavours melding. Will keep and is Best before about two days in the fridge. If it separates a little, just remix.

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Things to put with it:

carrot ribbons (cut with a veg. peeler)
zucchini ribbons
cucumber spears
jalapeno dice (watch the seeds!!!!!)
tomato (of course)
pickles (of all kinds)
kimchee....
olives
sliced apple

you get the idea.









best. Chiron

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