Lunch today was celery boats stuffed with sunflower seed pate. This recipe makes two generous servings

  • 1 cup sunflower seeds, soaked and drained
  • 1 clove garlic
  • 0.5 red chilli
  • 0.5 cm sliced ginger
  • 1 tablespoon nutritional yeast flakes
  • Himalayan salt to taste
  • A drizzle of flax seed oil
Crush garlic, chilli and ginger in a mortar and pestle. Add to food processor with sunflower seeds and process to a pate. Spread over celery sticks and enjoy!