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Ginger Miso Sunflower Pâté

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I love nori rolls and don’t eat them nearly as much as I would like to. I made these just using some of the Ginger Miso pâté and a few spinach leaves. Feel free to add additional sliced veggies that you have on hand. This pâté would be great served on a salad or in a collard wrap too!

To assemble the rolls you don’t need any fancy equipment, just lay the nori sheet out, spread desired amount of pâté so that 3/4 of the sheet is filled, add additional ingredients if desired and roll up. To seal the roll, pretend it’s like an envelope and dab a few drops of water on the last inch of sheet and close the roll. Let roll sit for a few minutes to seal and then slice into pieces for serving.


Ginger Miso Sunflower Pate

    This pâté is great for nori rolls, salads, collard wraps and more! Once you have sprouted sunflower seeds you are just a few minutes away from a delicious lunch.


    • 2 cups sprouted Sunflower Seeds
    • 3 garlic cloves, minced
    • 1" piece ginger, sliced
    • 1 tablespoon Westbrae Natural white miso
    • juice from 1/2 lemon
    • 1 1/2 tablespoons tamari soy sauce
    • water if needed


    1. Place ingredients in a food processor and process until almost smooth. There will be a few chunks but it should be able to be spread.

    Any leftover pate could also be spread on a nori sheet and dehydrated until crunchy and crisp. Dehydrate at 115 for about 6+ hours. These make a nice iodine rich snack.

    Enjoy! Only a few more days until Christmas!!

    For other nori roll ideas, check these out:

    Are you a fan of sea weed and other healthy sea things? I have loved sushi for a long time and still do, so nori is a yes for me. I also like kelp noodles, but I haven’t had such good luck with my own taste buds and wakame or arame. How about you?


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