Sunflower Seed Pate & Nori Rolls

I love warm weather. I love the way it transforms the mood of everyone around you. I love shaking off all the layers of winter clothing and I LOVE the things I instinctively want to eat in summer. Auckland’s beautiful weather has me craving all things fresh, crunchy and raw. Today I’m revisiting a lunch dish I ate nonstop last summer. I think it comes close to being the perfect lunch prescription.

Nori sheets can be loaded with nutritious ingredients and offer a really low carbohydrate alternative to wraps and sandwiches. Nori is great a source of iodine which supports healthy thyroid function and an efficient metabolism. Who doesn’t like the sound of that?

I switch up fillings to keep them interesting. Today I wanted a break from green leaves so it was shaved carrot and zucchini. I teamed this with avocado, red sauerkraut and black sesame seeds, but the options are limitless.

My sunflower seed pâté is a rich savoury base for nori wraps. Soaked sunflower seeds are blended with tamari, savoury yeast, garlic and herbs to make a spread that doesn’t have even a hint of boring hummus…

Sunflower Pâté

1 cup sunflower seeds – soaked overnight or for at least 8 hours
1 Tbsp olive oil
juice of one juicy lemon
1 medjool date or two regular dates
1 tsp savoury yeast flakes
1 Tbsp tamari
1 Tbsp fresh thyme leaves – more if you prefer
2-6 Tbsp of water as needed
Salt & pepper to taste

Using a high powered blender, food processor or stick blender, puree the sunflower seeds and dates until smooth. Add water a couple of tablespoons at a time to help reach desired consistency.

Add the remaining ingredients and taste. Adjust seasoning to suit.

Store in a glass jar in the fridge for 3-4 days.


– Kelly Gibney, Undone Girl

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