Raw Almond and Vegetable Pate
Serve this tasty and nourishing pate with a platter of fresh organic vegetables and crackers. We like to use a gluten-free cracker called Mary's Gone Crackers, which are available at most health food stores and food co-ops. Wakame is a sea vegetable that gives this recipe added flavor while providing an abundance of trace minerals; look for it in the bulk section or macrobiotic section of your local food co-op or health food store.
1 ½ cups raw almonds, soaked overnight
¼ to ½ cup wakame pieces, soaked
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
½ cup coarsely chopped red bell pepper
2 to 3 cloves garlic, chopped
½ cup chopped parsley
5 medjool dates, pitted
1 to 2 tablespoons tamari
1. Soak almonds by placing them into a medium sized bowl, then add purified water to cover. Leave on your countertop overnight, or for about 6 to 12 hours. When ready to use drain off soaking water and rinse well.
2. Soak the wakame pieces in a small bowl with some purified water for about 10 minutes. After the wakame is soaked, drain off soaking water and place the wakame in a food processor fitted with the "s" blade.
3. Add the soaked almonds, chopped carrots, chopped celery, chopped red bell pepper, chopped garlic, parsley, and medjool dates. Pulse until well combined, being careful not to over-process.
4. Add tamari to taste, and pulse again. Store in the refrigerator until ready to serve.
Zesty Lemon Tart
I love making this dessert in the springtime and garnishing it with fresh sliced strawberries. Recipe has been adapted from Bastyr University instructor, Mary Shaw.
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Going Gluten-Free Tip |
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Try replacing the spelt flour in the crust with 2 tablespoons brown rice flour, 2 tablespoons arrowroot powder, and ¼ teaspoon xanthan gum and use Certified Gluten-Free Oats. |
Crust:
1 ¼ cups rolled oats
¼ cup almonds, ground
¼ cup walnuts, ground
¼ cup spelt flour
pinch sea salt
¼ cup maple syrup
¼ cup melted organic virgin coconut oil
Lemon Filling:
2 tablespoons agar flakes
1 cup rice milk or almond milk
½ cup brown rice syrup
¼ cup whole cane sugar
pinch turmeric
pinch sea salt
2 tablespoons kudzu mixed with ¼ cup water
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest, or 1 teaspoon lemon extract
1. Preheat oven to 350 degrees F. Combine the oats, ground nuts, flour, and salt in a mixing bowl. Add syrup and oil, mix well. Press the mixture into the bottom of an 8 x 8-inch pan with wet hands. Bake for 10 to 12 minutes. Remove from oven and let cool completely.
2. Mix the agar, rice milk, rice syrup, sugar, turmeric, and salt in a pot. Simmer until agar melts, about 5 minutes.
3. Mix kudzu and water together in a separate bowl until kudzu is dissolved. Add the kudzu-water mixture to the simmering ingredients in the pot. Cook until thickened and translucent, stirring frequently, about 10 to 15 minutes.
4. Remove from heat and add lemon juice, vanilla, and lemon zest. Mix well and pour into cooled crust. Chill for 30 minutes in the refrigerator or until firm.
