Carrot Pate (or Mock Salmon Pate)
This recipe is a brilliant source of essential Omega-3 Fatty Acids with the walnuts along with nutrient dense organic raw carrots, celery, and onions. You will notice the recipe calls for soaked and dehydrated walnuts. The soaking and rinsing gets rid of the enzyme inhibitors making the walnuts much more digestible. Dehydrating gets them back to a lovely crunchy state. I make a habit of doing this when I purchase walnuts and then store them in the frig so we always have them on hand. (Great for snacks.)
Organic celery is a must because research shows celery has one of the highest pesticide loads of all produce. If organic celery is not available I simply take this dish off the menu.
Since the Pate is brilliant served on celery sticks, I prepare the celery sticks first and then use the ends for the recipe.
½ medium carrot
1 stalk celery (or end cuts)
2 Tbl onion
Chop in small food processor until all chopped but not smooth.
1/2 cup walnuts soaked 12 hours, rinsed well and dehydrated on low for 24 hours.
1/3 tsp sea salt
Raw hot pepper or powdered cayenne to taste
Chop in food processor until all chopped but not smooth.
Serve on celery sticks and cucumber slices.
Adapted from Alissa Cohen’s book “Living on Live Food”