Vegan Survival Brain: Raw Sunflower and Walnut Pâté
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VSG: Brain (Serotonin)

Raw Sunflower and Walnut Pâté


SERVES: 6 PREP TIME: Overnight + 15 MIN Gluten Free | Soy Free | Raw


• 1 cup raw sunflower seeds, sprouted
• 1 cup raw walnuts
• 4 cloves garlic
• ½ cup parsley
• 2 tablespoons raw tahini
• 3/8 cup lemon juice
• 1 tablespoon cumin powder
• 1 teaspoon paprika
• 2 tablespoons water
Salt to taste


1. Using raw sunflower seeds (without hulls), soak in water for 8-10 hours. Then drain, and let rest 3 to 4 hours to sprout. After sprouting is complete, rinse, drain, and remove inner husks that come off of the sprouts (optional).

2. Using a food processor, first process the garlic
and parsely well. Then add sunflower seeds, walnuts, tahini, lemon juice, cumin, paprika, salt, water, and process into a smooth paste.

Serving Suggestions:
Serve as a dip for sprouted crackers, vegetables, or as a spread on a sandwich.

[more tips on pages 84-85]

Much more from the VSG: Your Guide to Functional Veganism

  • Sunflower + Sesame Seeds: Optimize Serotonin, Reduce Cholesterol learn more
  • Garlic: A Vegan’s Best Friend learn more
  • Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
  • So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.

Please share your thoughts and comments

What's The VSG difference? Learn how to maximize your meals with everyday plant based ingredients to feed your BRAIN, IMMUNE, BODY, DETOX and SOUL. As Hippocrates once said: "Let food be thy medicine and medicine be thy food."

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Fabulous!!!! Easy to read, well organized, FULL of beneficial information that will keep you wanting to learn more :-)

Unique addition to my vegan cookbook collection.

Good guide for your health if you're vegan or not.


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