A Sunflower Seed Pâté for Pitta

Sunflower seeds are one of the few cooling seeds and are, therefore, an exciting option for Pitta-types looking to enjoy a seed-based delight. I imagine this pita spread would work marvelously on a picnic smeared between crunchy romaine lettuce leaves. I took my pita to work today and enjoyed it on mid-day lunch break out under the shade of a Banyan tree. I relished the tangy taste of the pâté along with its creamy texture and hints of mint, parsley, and fennel.

Enjoy this pâté not only on pitas but as a dip for fresh veggies and a spread for whole grain crackers.

This recipe has been adapted from Chef Johnny Branigan’s original found in Eat, Taste, Heal one of my favorite Ayurvedic recipe books.

2 pitas cut in half
4 leafs of romaine lettuce
2 cups organic roasted sunflower seeds
2 tablespoons Bragg’s amino acids
2 cups organic cooked chickpeas
1/3 cup expeller pressed sunflower oil
3 tablespoons lemon juice
2 teaspoons organic maple syrup (local if possible)
2 tablespoons plain greek yogurt (optional)
2 tablespoons chopped parsely
2 tablespoons chopped mint
2 tablespoons chopped fennel fronds
1 teaspoon of paprika

1. In food processor blend together all of the ingredients (except pitas and lettuce) until coarsely blended (or more if creamier pate preferred).

2. After lining the pitas with lettuce spread a dollop of sunflower seed pâté inside and serve!

* Vata- Also recommended
* Kapha – Substitute honey for maple syrup and leave out the yogurt.