Carrot & Almond Pâté

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!

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'S 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.



© Karen Knowler, The Raw Food Coach 2008, http://www.TheRawFoodCoach.com

and let people know that they can join the list at www.therawfoodcoach.com if they want more.