Have you heard the birds singing lately? They always seem to me to sing most joyfully in spring. Well, all that joyful warbling got me thinking about the seeds the birds eat and seeds got me thinking about how I like seeds as much as the birds do. So, here is a little pate I whipped up to celebrate spring. Three healthful seeds combined with bright lemon and ginger and a little herbaceous parsley to add a touch of fresh green the color of new leaves budding out on the trees. It’s no wonder the birds are singing so beautifully with so much goodness and beauty to be thankful for. Enjoy!
- 1 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup hemp seeds
- 1 cup chopped green onions
- 1/3 cup lemon juice
- 1/4 cup roughly chopped parsley
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 tbsp tahini
- 2 tbsp Nama Shoyu or other soy sauce
- 2 tbsp chickpea miso or other yellow miso
- Soak the sunflower and pumpkin seeds overnight or at least 8 hours. Drain and rinse well. Place in the bowl of a food processor.
- Add the hemp seeds, garlic and ginger. Process until ground, scraping the sides of the bowl as needed.
- Add the remaining ingredients and process until smooth and creamy.
- Spread on your favorite crackers, roll in collard greens, use as a dip for veggies, spread on bread with tomato and lettuce for a delicious sandwich or any way you choose.
Makes about 12 servings. Serving size 1/4 cup.
Store in an airtight container in the refrigerator for up to 5 days.