Almonds are the king of the nut world with more usable protein than a steak. Almond Pate is a versatile staple of the raw diet and the perfect fat and protein for any meal. I always have my Almond Pate on my salad bar at Karyn’s Fresh Corner at 1901 N. Halsted in Lincoln Park. Feel free to change the vegetables and seasonings to vary the taste and create different ethnic recipes. I also love using this Almond Pate wrapped in nori with my favorite sliced vegetables for guilt-free sushi.
Delicious with wheatberry crackers or crudite.
Karyn’s Almond Pate
- 2 cups almonds
- 4 cups purified water
- 1 beefsteak or other tomato
- 1/4 small white onion
- 3 to 4 tablespoons Bragg Liquid Aminos
- 2 cloves garlic
- 1/4 tsp cayenne
- Soak the almonds in the water for 8 to 12 hours.
- Drain and rinse the almonds. Transfer the almonds to a food processor and pulse a few times, just until coarsely chopped. Add the tomato, onion, Bragg Liquid Aminos, garlic, and cayenne. Process until the desired consistency is achieved. Store in a glass container in the refigerator, and the Almond Pate will keep for 7 to 10 days.
- For a creamier pate, add a small amount of avocado.
- If you do not finish pate in 7 to 10 days, spread it on dehydrator trays and dehydrate it into crackers. The crackers will keep indefinitely.