Pumpkin Seed Pate
Pumpkin Seed Pate is one of my new all-time favorites! It is a very versatile and nutrient-dense recipe you can use in so many ways. I love to add dollops on top of a large green leaf, like collards or romaine, with other veggies as a really delicious ‘wrap!’ I also recommend using it as a dip, or even filling a stalk of celery and topping with finely minced fresh herbs. Pumpkin seeds are loaded with magnesium, zinc, protein and heart healthy plant-based Omega 3s, with anti-inflammatory benefits! I promise you this, once you make this recipe, you will be hooked too!
Ingredients:
- 1 cup raw pumpkin seeds, soaked for 8 hours
- 2 stalks celery
- 1 clove of garlic
- 1 scallion
- 1 large lemon, juiced
- 1/4 cup extra virgin olive oil (or water)
- 2 teaspoons of fresh herbs, basil, thyme, rosemary, oregano – choose your favorites!
- Sea salt and Cracked Black Pepper to taste
- Crushed Red Pepper to taste, if you like spicy!
Suggested toppings: sliced avocado, sliced red pepper, sliced cucumber, shredded carrots, jalapeno peppers if you like spicy (and I do!), shredded carrots and sprouts of choice!
Optional — I LOVE to add a scoop of raw fermented sauerkraut to my lettuce wraps
Optional — And maybe a little organic mustard too!
Prepare the Pate: Add the pumpkin seeds, scallion, celery, garlic, thyme, sea salt, black pepper, lemon zest and juice, and extra virgin olive oil into a food processor. Blend until well incorporated.
Assemble a Wrap: Add 2 teaspoons of pate to a green leaf. Top with toppings of choice. Roll and serve immediately.
Buono Appetito!!
