Nut pate recipes

Nut Pate 

Gluten free, dairy free

A blend of nutrition and taste

• 1 cup / 150g almonds, soaked 12-48 hours and blanched (taking off outer skins)
• 1 cup / 250ml sunflower seeds, soaked 6-8 hours and rinsed 
• ¼ cup / 70ml sesame seeds, soaked 8 hours and rinsed 
• 1 red bell pepper, finely chopped 
• 3 stalks celery, finely chopped 
• 1 small leek, finely chopped 
• 1-2 tsp. powdered kelp 
• 2 tbs lemon juice 

1   Using a juicer or food processor process almonds, sunflower seeds, sesame seeds. 

2   Add red bell pepper, celery, leek, lemon juice, kelp, and mix well.   Add a bit of salt to taste if you prefer.

Keep refrigerated and eat within 3/4 days

Almond Pate

Gluten free, dairy free

• Approx. 40 un-blanched whole almonds 
• ½  stick celery 
• 2 spring onions 
• 1 small carrot  
• large squeeze lemon juice 
• 2-3 tsp nori flakes (optional, or use other seaweed) 

1   Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours.

2   Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour).

3   Chop the celery and spring onions, peel and chop the carrot. Put these and the almonds into a blender, or food processor and process until smooth. 

4   Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don't think it needs it. 

Keep in the fridge and eat within 3/4 days