I tried Pumpkin Seed Pate yesterday and it was very delicious. I thought it tasted quite like Italian meat in a spaghetti meat sauce. The only difference was the meat was missing. Anyway I had this on a bed of lettuce and put some marinara sauce on top with a few olives. This was some Good Eats.
Here is the recipe, you may want to try it. (Rainbow Green Live-Food Cuisine by Garbriel Cousens).
I halved the recipe, but this is the original.
2 C pumpkin seeds, soaked
1/2 C sun dried tomatoes, soaked
2 Tbs olive oil
1 Tbs fresh parsley finely minced (I used dried 1/2 teaspoon)
1 Tbs lemon juice
1 tsp fresh oregano, finely minced (I used dried)
1 tsp fresh thyme, finely minced (dried)
1 tsp Celtic salt
Homogenize pumpkin seeds and sun-dried tomatoes in a food processor. Add fresh herbs to pate along with other ingredients. Mix well and serve. It will last for a few days in the refrigerator. Serve on a bed of lettuce, on crackers or bread, or veggies. Yummmo!!
A little information about pumpkin seeds. (A little seed, packed with a powerful punch)
- Flavor richer than sunflower seeds
- High quality proteins as well as fats
- Vitamin E
- Zinc (trace element often lacking in the modern diet)
- Does not require a long sprouting time
- Best when eaten 24 hours of sprouting
- Used in salad dressings, sprout loaves, yogurts, cheeses, desserts, snacks and beverages Info from The Sprouting Book by Ann Wigmore
Enjoy and have a wonderful weekend!!