I’ve made this recipe several time the last month or so. It has been a hit every time. I got the recipe from a friend, but the recipe originally appeared in Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo
Ingredients
- 1 cup dry raw almonds
- 1 Tbsp grated ginger
- 2 cloves of garlic (consider deveining the garlic)
- 1 tsp sea salt (I only use 1/2 a teaspoon).
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 1/4 cup of yellow onion (I usually just use half a medium-to-small yellow onion & then use the other half later in the week for another batch of the garden pâté.)
- 2 Tbsp of extra virgin cold-pressed olive oil (I usually only use 1 Tbsp of olive oil)
- Juice of half a lemon (about 1 Tbsp or so)
- 1/2 cup of sun-dried raisins
Directions
- Process the almonds into a powder. Empty the powder into a bowl.
- Process the ginger, garlic, and salt.
- Add the carrots, celery, onion, olive oil, and lemon juice and continue to process.
- Once the mixture has been proceeded down, add back in the almond powder. Process some more until well combined & the mixture resembles a pâté.
- Empty out the mixture into a bowl & mix in the sun-dried raisins.
- Serve on romaine lettuce leaves.
- Enjoy!
If you follow the steps above, you should end up with something like:
Garden Pate on Romain Lettuce Leaves. Please click the image to see a larger version.
Check out Ani Phyo‘s book for other tasty recipes.
I love this pate, even though I usually skip the raisins.
I’ve made this recipe many times for many guests, and each time they love it too!