Quick & Yummy Almond Pate

I made a new version of my Almond Pate yesterday and shared it amongst friends and family and everyone loved it…Even the 2 year olds. My son has been really picky lately but after helping me make this pate he said, “It is YUM mom” and continued to eat a bowl with his spoon and fingers Packed with fresh veggies, protein and good fats and takes less than 5 minutes to make…

This pate is great for dipping crackers into, spread on a piece of sprouted bread for a sandwich, spreading on a sprouted tortilla for a wrap, crumbling over salad or even making patties and dehydrating as crackers – it is very versatile!! If you have the time to soak the almonds and sunflower seeds ahead of time please make sure to do so! This increases protein, decreases fat, makes them very easy to digest, increases nutrients and will make your stomach happier, I promise

ALMOND VEGGIE PATE

Ingredients:

1 cup almonds that have been soaked in water for about 8 hours & rinsed
1 cup sunflower seeds that have been soaked in water for about 4-6 hours & rinsed
1 tsp Lemon Juice
1 small red bell pepper, chopped
Raw Corn cut off the cob, 1 whole
1 large carrot, chopped
3 green onions
1 cup fresh cilantro – you could substitute with dill or basil if you don’t like cilantro
3 large garlic cloves
1/4 cup Nutritional Yeast
1/2 tsp Celtic Sea Salt – you might need more
1 Tbsp Nama Shoyu, Tamari or Coconut Aminos (The best flavor is 1/2 and 1/2 of each) If you use all coconut aminos, add more salt.
Dash of Cayenne

Directions:

Place all of the ingredients in a bowl and stir.
Add 1/2 of the ingredient mix into a food processor and grind for about 20-30 seconds (should be smooth but still slightly chunky). Scoop out the pate into a bowl and set aside.
Grind the remaining ingredients, add to the bowl of pate, stir well and add more salt if needed.

*Stays fresh for up to 5 days in a sealed bowl