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Pecan Chili Pate

Category: Salads/Dressings

Difficulty: Easy

Prep Time: -  

Cook Time: -  

Servings: -

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1 cup sunflower seeds, soaked overnight
2/3 cup pecans, soaked overnight
4 stalks celery
½ medium zucchini
½ bunch cilantro
10 springs parsley
1 tbsp. lemon juice
½ tsp salt
pinch cayenne
½ tsp chili powder
¼ tsp cumin
¼ tsp coriander
8 Romaine leaves


Rinse soaked seeds and nuts.

In a food processor with an S blade, coarse grind the seeds and nuts then transfer to a medium bowl. 

Add other ingredients to the food processor and puree. 

Using hands, mix puree together with seeds/pecan mixture. 

 Place on romaine leaves and top with guacamole and salsa.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!