Ingredients:
1 cup raw almonds - before soaking
1/2 - 1 cup carrots (less is richer)
1/4 cup filtered water - as needed
1 Tbsp cold pressed olive oil
1/2 - 1 cup carrots (less is richer)
1/4 cup filtered water - as needed
1 Tbsp cold pressed olive oil
1 Tbsp raw apple cider vinegar
2 Tbsp onion, dried (powder)
1 - 2 Tbsp oregano, dried or more fresh
1/2 Tbsp garlic, dried (powder)
1/2 Tbsp parsley, dried or more fresh
2 Tbsp onion, dried (powder)
1 - 2 Tbsp oregano, dried or more fresh
1/2 Tbsp garlic, dried (powder)
1/2 Tbsp parsley, dried or more fresh
1 tsp sea salt - to taste
Soak almonds 8 hours or overnight. Rinse well and drain. Let sit out until little tails start to sprout. Optionally, you can peel them, for a lighter pate.
In a food processor add almonds and carrots (start with 1/2) and pulse together. Then add oil, vinegar, and water as needed to thin out, process then add seasonings, adjusting if necessary and process again. You can use your own herb, or Italian seasoning mix here. Also try adding red bell pepper (2 1/2 -4 Tbsp or more), and fresh basil to the pate.
Soak almonds 8 hours or overnight. Rinse well and drain. Let sit out until little tails start to sprout. Optionally, you can peel them, for a lighter pate.
In a food processor add almonds and carrots (start with 1/2) and pulse together. Then add oil, vinegar, and water as needed to thin out, process then add seasonings, adjusting if necessary and process again. You can use your own herb, or Italian seasoning mix here. Also try adding red bell pepper (2 1/2 -4 Tbsp or more), and fresh basil to the pate.
Pate Appetizer Ideas
Carrot-Herb Bites
Slice carrots, spread in an even layer. Top each slice with a cilantro leaf (or other green herb) and a scoop of pate. Leave open, or top with another carrot slice. Serve with toothpicks as an appetizer, or just eat as a snack.
Sprout Sandwiches and Stacks
Sprout Sandwiches and Stacks
Chop red cabbage leaves into large equal sized pieces. These will be to sandwich your pate. Mix pate with whatever chopped vegetables or fresh herbs you like (or leave as is), and spread on a cabbage slice. Top with alfalfa or other sprouts and another cabbage slice.
You can also do this with tomatoes, just slice them thick and make as many layers as you like, (3 slices works best). These tomato stacks can be eaten with a fork and knife, I suggest adding basil and red bell pepper to the pate when making tomato stacks for best results.
Other ways you could use the pate would be to stuff vegetables such as squash,peppers,celery etc., to top raw (or not) crackers and breads, in a wrap/roll, and on top of salads. Use leftovers as a base for a kale chip sauce or dressing, or mix with tomatoes and ground flax seeds and dehydrate for a raw bread or cracker.
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