Holiday Almond Pate (V/GF/R) for WOTV 4 Women

November 10, 2012
Holiday Almond Pate
for WOTV 4 Women
The holiday season is almost here, and that means that we don’t have to sacrifice flavor, fun and being festive for healthy food choices! Bring this pinecone shaped almond pate hors d’oeuvres to your next party. It’s a great spread alternative to the saturated fat found in dairy product spreads and it PACKS a delicious flavor that your friends and family will LOVE. It’s really quite easy to make and you’ll look like a culinary wizard when you set your dish down on the appetizer table!

Holiday Almond Pate
(v/gf/r)
Makes 3-3 1/2 cups

3 C Raw Almonds, soaked and sprouted
Plus extra whole almonds for garnish
1/3 C Lemon juice
2 Garlic cloves
2 T Shallot, coarsely chopped
1 C Fennel, coarsely chopped
3 T Nama Shoyu
2 T Flax seed, ground
1-2” Ginger root, coarsely chopped
1/2 T Sea salt
1/8 C Sprouts
1/2-3/4 C Water, purified
3 Rosemary sprigs for garnish

Preparation:
Place almonds in a bowl and cover with purified water and let soak for 4-6 hours.  Drain and discard water. Do not use soaking water!  Place sprouted almonds in a food processor with remaining ingredients except the water.  While processing add purified water to the blade slowly and stop adding at desired consistency.  Place finished pate in a nut milk bag and let drain in refrigerator overnight. (If you add less water, you may be able to skip this step.)  Form into pinecone shape and garnish with almonds and rosemary sprigs.  Will keep in refrigerator for up to one week.  Serve with crudités, bread or crackers.

Enjoy!
 
Ingredients available at D&W Fresh Market.