Saturday, November 21, 2009

Sunny Almond Pâté

It's the holidays... a time to share our culinary treasures with family and friends. Sunny Almond Pâté is quick and easy to make and full of high quality nutrition. It's always a big hit at pot lucks, and during the holidays, serve as a prelude to your holiday meals!

Sunny Almond Pâté
Makes 3 cups

Sunny Almond Pâté takes about 5 minutes to make once the sunflower seeds and almonds have been soaked. It does take some planning as you will need to start soaking the nuts and seeds early (see ingredient list below). Soaking nuts and seeds is an important step as it makes their nutrients more bio-available. For a quick appetizer, spread Sunny Almond Pâté on ribs of celery. This pâté can also be served on whole grain crackers, rolled in leaves of lettuce, or for a quick meal, wrap-it-up in a warm sprouted wheat tortillas or a leaf of colards, add some salad and a dressing. I call this a garden salad wrap. It's that easy and delicious.

1 cup raw almonds, soaked 12 to 24 hours (see below)
1 cup raw sunflower seeds, soaked 6 to 12 hours
¼ cup filtered water
¼ cup fresh lemon juice
1 teaspoon pink crystal salt or 2 tablespoons tamari (soy sauce)
1 to 2 cloves garlic
1 cup grated small carrot
1 cup chopped small fresh parsley leaves

In a food processor, with the S-shaped blade, put all the ingredients, except the grated carrot and chopped parsley, and process until smooth. Add more water as needed so mixture flows freely through the blade but not too much as you want your pâté to be thick. Stop the food processor, add the grated carrot and chopped parsley and stir-in by hand.

Store in a covered glass container in the refrigerator for up to 4 days.

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