Fresh Sunflower seeds are a favorite in the Raw Food diet. They are so sweet and yummy, and one of the richest in nutrients of all the sprouts. These little gems are a good source of Protein, B complex vitamins and Vitamin E, as well as significant amounts of Calcium and Iron.
Gabriel Guyton, a busy psychologist in New York City eating a High Raw diet, wrote a request on our Facebook page for ‘a lunch on the go menu’.
I am so excited to share ‘Our Very Favorite Open Face Stuffed Romaine Sunflower Seed Pate’ lunch creation.
Its complex flavors will take care of all 5 taste centers. Its best served on Romaine Hearts (thats the sweet middle leaves of the Romaine lettuce). Whole Foods sells them in a bag in the produce section for $1.99. They are a sturdy green, refusing to wilt in the crisper drawer, and ready for use for days. Also the center rib of the Romaine is strong enough to support the weight of the pate as you dip it all in a lovely dipping sauce!
RAW LUNCH ON THE GO!
Open Face Stuffed Romain Recipe
- 4 fresh medium Romaine Lettuce Heart leaves
- Sunflower Pate
- 1 cup raw sunflower seeds (soaked over nite)
- 3 cloves garlic pressed
- ½ cup chopped onion greens
- 1 tablespoon red miso
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes
- pinch of mineral salt
Drain the sunflower seeds and put in a tabletop food processor. Add all the rest of the ingredients, and pulse till it is smoothly mixed. Use a rubber spatula from time to time to keep the mixture working evenly.
When it is completely mixed, spread your pate in the center of the Romaine Lettuce leaves.
Store the rest of your pate in a glass jar with a tight lid. Will store for up to 3 days.
Dipping Sauce
- ¼ cup Nama Shoyu (unpasteurized soy sauce)
- a sprinkle of powdered wasabi to taste
Mix together till smooth. Then dip your Open Face Romaine Leaf in and Enjoy! with each bite.
Note: I have a special love affair with ‘South River Garlic Red Miso’. This unpasteurized miso is made painstakingly with deep well water and of course Japanese Koji. This fermented product is great for friendly probiotics.
Be sure to let me know how yours turns out!