To make this sunflower seed pate, just blend 2 cups of soaked sprouted sunflower seeds, 2 cloves of garlic, 1 tsp of kelp powder, 4 tbsp lemon juice and some water to make a thick cream. Read my post here to find out why it is important to soak your seeds! You can then add in whatever veggies you prefer or whatever is hanging around your fridge -mine had carrots, red pepper, parsley, and onions. Obviously the ingredient, flavour and seasoning combination possibilities here are endless! You could also experiment using different soaked seeds. You can enjoy it as a raw dip or sandwich filler, or use it as a filling for a wrap -any large leaf would make a great healthy wrap, or you could do as I did this time and wrap it up in an unroasted nori sheet and top with sprouts.

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Not that I could ever get sick of sushi, but this is a good way to get the health benefits of eating seaweed with a new twist -and the health benefits are abundant! Seaweeds such as Arame, Dulse, Kelp, Hijiki, Kombu, Nori and Wakame offer a wide range and high amounts of different minerals and vitamins such as iron, iodine, magnesium, calcium, folate and riboflavin. They are also a rich source of vitamin K, C and A. It is best to use organic sea vegetables due to concerns regarding heavy metal absorption by these seaweeds and algaes due to seas polluted with heavy metal elements. By using unroasted nori or other sea vegetables, more of the nutrients are preserved.

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