July 14, 2007 Recipes >> Sunflower Seed Pate

SUNFLOWER SEED PATE

Makes 16 pieces

            The kind of salt we choose can never be the regular white table salt that lacks trace minerals. Salt with trace minerals, even sun-dried in clay basins along the shorelines of any continent, or from the Himalayan mountains is absolutely the finest salt in the world because they contain essential minerals and trace eIements keenly needed for body metabolism. It has an organic gray color, caused by the clay particles. It has no hidden sugar, or anti-caking agents, as do many brands sold in grocery stores. Mid-continent peoples especially need this kind of salt, being too far from the oceans.

            If you cannot find ocean salt, then order it at Global Salt Inc. in Victoria B.C. at 1-877-477-5123. It’s shipped in quantities as small as a cup (250 g.)  The company says that most health food stores carry it, as well as some bakeries, drug stores, bulk food stores, and wellness clinics. 

CHEF’S TIP:  Remember, a salt-free regimen is dangerous as this is the best source of chloride needed for digestion. Plus, the body needs at least 600 mg. of sodium per meal to provide absorption of all other nutrients, as this electrolyte in the blood relates to potassium inside all cells. Together magnetically draw nutrients past cells walls. Potassium must exceed sodium to maintain proper water balance and pH in the blood. It is estimated that 20% of the elderly who take diuretics and are also on a low-sodium diet are deficient in sodium. Lower, slower temperatures help to preserve enzymes.

Preparation time:           30 minutes

Bake time:                     One hour

1-cup (250 ml)               raw sunflower seeds, ground

½ cup (125 ml)              brown rice flour

½ cup (125 ml)              nutritional yeast flakes

¼ cup (60 ml)                extra virgin olive oil

2 tbsp. (30 ml)               lemon juice

2 tbsp. (30 ml)               Fermented soya sauce® or wheat-free tamari sauce

1 cup (250 ml)               very hot water

3                                  green onions, finely minced

1                                  medium carrot, finely grated

2                                  garlic cloves, minced

2 tsp. (10 ml)                 each of basil and thyme

1 tsp. (5 ml)                   kelp salt

A light sprinkle               cayenne

1.      Make the batter. In a mixing bowl stir everything together thoroughly in order given.

2.      Bake the pate. Spray an 8 x 8 (20 cm  20 cm) pan with olive oil, pour in pate, sprinkle on some sunflowers seeds to garnish, and bake for one hour at 300 F. (148 C) degrees.