Some time back, the husband and I started on a diet with Deepika, who works with Luke. She has been in touch with me on a daily basis, and I cannot convey in words how wonderful we both started feeling within weeks of our nutritional plan. Unlike other “dieticians” they don’t nail our heads to a wooden plank, if we cheat or if we don’t follow instructions to the hilt. It’s actually a slow gentle coaxing to start changing our lifestyle and eating habits. So many small issues like sleeplessness, bloating etc are taken care of, using natural home remedies. And I must say it works, because now I sleep like the proverbial log, and in the mornings the bed and I are like lovers – loathe to leave each other.
Without realising, we have now changed our eating habits. The old hogging days no longer appeal to us, and on a very elemental level, we have started opting for healthy, nutritious and wholesome meals. Overeating even a little bit makes us groan and moan unbelievably.
This diet takes care of us very holistically. Small ailments are sorted almost immediately. Over the period of a year, my blood pressure and cholesterol are within normal limits.They care for our mental, emotional and physical health. After all this, we cannot return back to our old ways of eating aimlessly and only for taste. I now look for recipes that are healthy but tasty. This Seed Paté is one of the many such recipes.
It’s a very versatile recipe. You don’t have to follow it the way it’s written. The dill can be replaced with coriander or any other herb of your choice. Please read the notes following the recipe, before making the Seed Paté.
It can be used in many different ways. Eat it like a sandwich, mix it in vegetables as a gravy, dip with pita, layered with a salad — the options are endless and left to your imagination.
I hope you enjoy it as much as we do.
- 3/4 Cup Mixed Seeds (Mildly roasted) Pumpkin, Water melon, Melon, Sunflower, Flax, Sesame.
- 1/2 Cup Boiled Chickpeas
- 1/4 Cup Water from boiled Chickpeas
- 8 Cloves garlic
- 1 1/2 Tbspn Tahini
- 1 Tspn Dill
- 1 Tspn parsley
- 1 Tbspn Extra Virgin Olive oil
- 1/4 Tspn soya sauce gluten free or optional
- 1 Tbspn Black Pepper
- 1/2 Tspn salt
- 4 Slices Multigrain toast.
- 1 Tbspn Sesame seeds - roasted for garnish
- 1 Tbspn Extra virgin
- Put everything in a mixie and grind to a coarse mix.
- Don't over grind. You want a coarse texture. Even if some seeds are only partially ground, it's fine. That's what you want.
- Cut the bread slices into 1 inch broad fingers and toast till crisp.
- To serve, heap the paté on the toast and spread. It should be a thick layer.
- Garnish with sesame seeds and olive oil and serve immediately. Preparing too much in advance will make the toast soggy.
- The paté can also be had as a dip.
Seeds : You can use any of these seeds, or a mix of all. I have used Pumpkin, Water melon, Melon, Hemp and Sunflower.
Water: I have used the same water which was left over from boiling the chickpea. The left over water is thick, and sluggish and does not flow easily. This lends a heavy texture to the paté and does not make it runny. If for some reason, you are not using this water, you can use normal filtered water. BUT REDUCE THE QUANTITY. Use a little at a time. You will not need more than 1 - 2 Tbpsn max.
Herbs: The flavour of dill is very strong. But the quantity in the recipe is just enough to give you a hint of flavour. You can do away with dill altogether and increase the parsley. You can also replace it with coriander, or basil. It's totally up to you and your preference. But some herb definitely has to be used.
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