Broccoli Tahini Pate`

Not everyone likes sauerkraut so I have tweaked a delicious recipe taught at the Living Light Culinary Institute (where raw food chefs go to train) & have turned it into a tasty pate that you can use on breads, wraps like cos lettuce leaves/blanched swiss chard leaves, use as a dip, on breads, add to pizza after baking & cooled or add it to other proteins as a topping. Tahini is high in fat, so this is a treat and not to be consumed all the time. 


3 Cups broccoli florets (use the stem for smoothies)

1/3 cup hulled tahini

Tbsp spring onions chopped

 Tbsp golden ground flax seeds (only freshly ground will give you the health benefits)

1 Tbsp nutritional yeast flakes

1 Tbsp tamari (salt reduced)

1 Tbsp psyllium husk

1 Tbsp Dijon mustard

1 Clove garlic (or 2 if you want a garlic hit)

Large pinch cayenne

Salt to taste 



ill the kettle and bring almost to  boiling point, place broccoli in a large bowl and cover with the hot water for up to 1 minute only (you don't want the broccoli to cook), drain & plunge into cold water to stop cooking. Drain well & shake off excess water and into the blender it goes with all the other ingredients. Use within 3 days.