Raw Almond Veggie Paté Recipe

Ricki at Diet, Dessert and Dogs has graciously allowed us to reprint this dandy recipe. She says, "the recipe is incredibly easy–just toss all ingredients into a food processor and blend to a spreadable consistency–and it provides excellent protein through the soaked raw nuts and seeds (and soaking also renders them more digestible than dry raw versions).  You can also play around with the veggies in this pate to suit your own taste.  I like to include something juicy to help thin out the consistency, but if you prefer to omit the tomato, just add a little water or extra lemon juice to the mix."


1 cup raw natural almonds, soaked in water for 6-10 hours and drained
1/2 cup raw pumpkin seeds, soaked in water 4-6 hours and drained
1 medium carrot, peeled and cut in chunks
1/2 cup broccoli, coarsely chopped
1/2 red pepper, cut in chunks
1/2 ripe tomato, cut in chunks
1 large clove garlic, sliced
1/2 cup (or more, to taste) fresh cilantro (use the leaves and thin part of stems)
2 Tbsp white or mild miso paste
Juice of 1/2-1 lemon (to taste)
Salt and pepper to taste


In the bowl of a food processor, grind the almonds, pumpkin seeds, and carrot until well ground.  Add other ingredients and continue to process, stopping to scrape down sides of bowl occasionally, until you have a smooth paste.  (Add more lemon juice/miso or water if necessary to achieve desired texture).
Scrape into serving bowl and chill until ready to spread on crackers or serve with crudités.
Makes 10-15 appetizer servings. Store in refrigerator for up to 5 days.

Recipe and photo courtesy of DietDessertnDogs.com, found here.

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