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. This same recipe can be used to make crackers by dehydrating it.
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 teaspoons salt
Soak the almonds and cashews 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 | Fiber: 11 g
This is high-protein staple on a raw foods diet. This basic pâté will stay fresh for a week in the refrigerator because the salt and lemon juice help preserve it. Take the pâté to work with a salad for a 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 with your favorite spices for a different flavor at each meal.