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FALL-ing in Love with Fall Fresh Produce!
sunseed pate
FALL-ing in Love with Fall Fresh Produce!


Oh, Canada…

I recently ventured off on a whirlwind tour of North America, and as much as I adore and admire all the beauty and bounty that my life here in Costa Rica offers, it is still quite nice to venture back to my roots, especially at this special time of year when summer begins to turn into fall.

It was so exciting to visit local markets, meeting the farmers who work so hard to bring us the very best, and there is no shortage of stalls anywhere you go in Ontario right now! I feel it so very important to be a conscious consumer, sourcing close to home as often as possible, while supporting the people that strive to keep things clean and sustainable. Back home here at Hacienda del Sol, we are so excited about our huge new organic garden and greenhouse, and hope to be 80% self-sustainable ourselves in 2015.

But back up in the Great North, I had the opportunity to visit the Brewer Park Market in Ottawa, Ontario, a producers-only venue, where I met and was amazed by John Lubrun, a hot sauce aficionado, who on the side has also taken to growing his own local goji berries! Also on my radar, were the lovely folks at Take Charge Tea, their mint-nettle-stevia tea stealing my heart, along with the young salespeople fronting the booth. After I fell in love with the intricate and creative design behind the jewelry at Wildtree, my sister Steph, with whom I was shopping, treated me to a gorgeous pair of earrings made by designer Emily Wilfong. And wowee, are there a ton of perfect produce fruit and veggie vendors too! Inspired by the vast variety the harvest has to offer, I filled my reusable bags with carrots, sweet potatoes, green beans, kale, apples and more.

My motivation moved me into the kitchen at my sis’s flat, where I whipped up dish after dish, after dish! Root veg risotto? Check. Roast tubers and succulent soups? You betcha. And even though basil is no longer in season in Canada, that didn’t stop me from sharing one of my favourite recipes with the dinner party crowd; my sunseed pate worked just fine with the addition of kale and dried basil, although when I teach this to my students during my upcoming 40 hours immersion Conscious Chef Certification Course in Costa Rica next year, I will stick with the original over the top delish version, as I am sharing with you here today! After all, the basil is ALWAYS plentiful in the gardens here in our jungle oasis!

Sunseed Pate

  • 1 ½ C raw sunflower seeds
  • ½ inch fresh ginger
  • 1 T hemp hearts
  • 1 clove garlic
  • 3 dates
  • 2 T nutritional yeast
  • ¼ t turmeric
  • 1 t onion powder
  • 1 T yellow curry powder
  • 1 t cumin
  • 2 T fresh basil, firmly packed
  • 1 ½ T fresh lemon juice
  • Sea salt to taste

Add all ingredients to small bowled food processor of high powered blender. Puree until well incorporated and smooth. Serve with fresh crudité or crackers, or as canapé.