This is a delicious pâté that goes great on crackers, large lettuce leaves, inside nori rolls or served as a side dish to any salad.
I've been making this recipe, and many variations of it, for years. It's lovely and fresh but a little heavy too, so it's filling without being too filling!
It's also a great recipe for this time of year as we turn increasingly to root veg, nuts and warming herbs. Enjoy!
EQUIPMENT
Food Processor
INGREDIENTS
2 cups almonds
2 large carrots
½ cup coarsely chopped red onion
½ cup finely chopped fresh parsley
¼ cup lemon juice
Pinch of Celtic sea salt OR Himalayan Crystal Salt
Pure water to reach desired consistency
DIRECTIONS
1. Process all ingredients in your food processor or similar until all ingredients are well combined.
2. If it needs a little more water to bind it, then add and process again.
3. Taste-test and adjust accordingly until it is to your liking.
4. Serve immediately or keep in an airtight container in the fridge for up to 3 days and serve as needed.
Raw Coach Top Tips:
Feel free to use different herbs or add other ingredients in. Why not try another nut with the carrots, such as walnuts or pecans - you don’t have to stick with almonds.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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