Makes 3¼ cups / This savory pâté is a decadent way to eat your antioxidants. Sunflower seeds are an outstanding dietary source of vitamin E, and hemp seeds contain anti-inflammatory omega-3 fatty acids. Enjoy with rice crackers or as a sandwich spread, topped with arugula. 
1 cup raw sunflower seeds, soaked overnight
1/2 cup raw pumpkin seeds, soaked overnight
2 cloves garlic, minced
1/2 cup hemp seeds
4 scallions, chopped
1/3 cup fresh lemon juice
2 tablespoons tahini
2 tablespoons low-sodium tamari
2 tablespoons white or yellow miso
1/2 cup chopped fresh parsley
¼ teaspoon cayenne pepper (or more to taste)
1. Drain sunflower and pumpkin seeds and rinse well.
2. In a food processor, mince garlic; then add sunflower, pumpkin, and hemp seeds. Process until well ground, scraping sides as needed. Add scallions and pulse until well chopped. Add all remaining ingredients and blend until creamy, scraping sides as needed, about 2 minutes. Refrigerate in an airtight container.
PER SERVING (1/4 cup): 155 cal, 12g fat (3g mono, 7g poly, 2g sat), 0mg chol, 7g protein, 7g carb, 2g fiber, 195mg sodium
