Bonjour! Dear Plant-Based Friends,
This Thankful Thursday, I want to celebrate a plant that’s as uplifting as it is versatile: the sunflower! Known for its vibrant beauty and many uses, sunflowers remind us to stand tall, follow the light and thrive wherever we’re planted.
Here’s why I’m feeling grateful for sunflowers today:
A Source of Nourishment: Sunflower seeds are packed with healthy fats, protein and essential nutrients like vitamin E and magnesium. They’re a perfect snack or addition to salads, granola and more!
A Symbol of Positivity: Sunflowers literally follow the sun, teaching us to seek light and positivity in our lives.
Good for the Planet: These plants are excellent for pollinators, supporting bees and other insects that help our ecosystems thrive.
Recipe Spotlight: Sunflower Seed Pâté
The word “pâté” comes from French, derived from Old French “paste” (meaning “paste” or “dough”) and Latin “pasta”. It refers to a savory spread made from ground meat, fish or vegetables mixed with fat, herbs and spices.
Here’s a creamy, plant-based, oil-free spread that will brighten your meals:
Ingredients:
- 1 cup raw sunflower seeds, soaked overnight
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup water (adjust as needed)
- Salt to taste
Instructions:
- Drain and rinse the soaked sunflower seeds.
- Blend all ingredients in a food processor until smooth, adding water gradually to reach your desired consistency.
- Spread on crackers, use as a veggie dip or enjoy in wraps and sandwiches.
Sunflowers remind us of the power of growth, resilience and giving back to the earth. I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Social Media, and feel free to share your photos and feedback! 💚
With gratitude and sunflower smiles!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
