Almond Garlic Pâté
This is a recipe for a basic raw pâté. You may substitute other nuts and seeds to vary the flavor. This recipe has many uses: as a spread on crackers or flatbread, a dip for celery sticks, or a filling in nori rolls, burritos, or wraps.
INGREDIENTS | SERVES 2–4
2 cups almonds, soaked
1 cup cashews, soaked but crispy
¼ cup celery hearts or fennel bulb, chopped
4 tablespoons red or white onion, or scallions, chopped
2 tablespoons lemon juice
2 cloves garlic
¼ teaspoon salt
Soak the almonds and sunflower seeds in water for 8 to 12 hours.
Blend all the ingredients together in a food processor using the S blade, or homogenize it using a heavy-duty juicer.
Calories: 521 • Fat: 44 g • Protein: 19 g • Sodium:151 mg • Carbohydrates: 109.4 g • Fiber: 11 g
This is high-protein staple on a raw foods diet. This basic pâté will stay fresh for about a week in the refrigerator because the salt and lemon juice help preserve it. You can take the pâté to work with a salad for a quick and satisfying lunch. When you are ready to use the pâté, take out 1 cup and keep the rest in the refrigerator. Mix 1 cup of the pâté mix with your favorite spices for a different flavor at each meal.