Spicy Sunflower Pâté

Spirit of the Dawn Cuisine

Spicy Sunflower Pâté

yields about 1½ quarts of spicy fun!

This spicy pâté is wonderful stuffed into little peppers

or scooped into mushrooms. Use as a filling for lettuce

wraps and top with fresh salsa and guacamole for live tacos!

Place in a food processor:

1 pound Sunflower Seeds, soaked for 12 hours,

drained, rinsed well, and drained again

1 large Red Pepper, chopped

2 Cloves Garlic, finely chopped

Juice of 1 large Lime (about ¼ cup juice)

¼ cup Olive Oil

1 to 1½ teaspoons Chipotle Powder

(start with the smaller amount and then add more

if you want more kick - I like things spicy and hot!)

1 teaspoon Cumin Seed Powder

¼ teaspoon Cayenne Powder

2 teaspoons Himalayan Pink Crystal Salt

Process till very smooth, scraping down sides as is necessary.

Taste and adjust seasoning adding more spices or salt as is necessary.

Process again to incorporate any additions.

Do a final tasting and remove mixture to mixing bowl and add:

1 Red Onion, finely chopped

2 to 3 Stalks Celery, finely chopped

1 cup gently packed Cilantro leaved, finely chopped

Mix well. Serve right away or store covered in the refrigerator.

Flavors will continue to meld and develop.

ENJOY!