Savory Sunflower Seed Pâté in a Collard Wrap

by Sandy Todd Webster on Feb 12, 2014

Food for Thought

Here’s a great vegan, gluten-free lunch idea from IDEA author and presenter Teri Gentes that packs and travels beautifully. Make a bunch on Sunday afternoon to have ready as snacks or as lunch mains during your busy week.

  • 2/3 raw sunflower seeds, soaked for 8 hours
  • 1 large celery rib
  • 1 large clove of garlic
  • 2 t dried thyme
  • 1/4 tea salt
  • 1/2 t black pepper
  • 1 large lemon, zested and juiced
  • 1/4 extra-virgin olive oil
  • 1 large collard leaf to use as a wrap

Recipe Key: C=Cup | T=Tablespoon

Prepare sunflower seed pâté. Drain sunflower seeds of excess water. Add sunflower seeds, celery, garlic, thyme, sea salt, black pepper, lemon juice with zest, and extra-virgin olive oil to blender or food processor. Blend until well incorporated. Pâté should be smooth but still have some texture. Variation: Add 1 teaspoon or more of curry powder and a pinch of cayenne pepper for a touch of Indian flavor.

Assemble wrap. Wash collard leaf and pat dry with clean paper towel. Lay leaf flat on cutting board. Take small knife and remove thick rib of stem so leaf lies flat. Place 1⁄4 cup of pâté on collard leaf. Add any of these toppings: shredded carrot, sliced avocado, sliced red pepper, chopped red onion, sliced cucumber or sprouts.

Roll collard leaf like a burrito. Enjoy!

Source: This recipe is the property of Teri Gentes. If you would like to republish it, contact her for permission at

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.