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Sprouted Almond & Herb Pate

by timetospa June 16, 2010
Can be served on top of any salad, used as a sandwich spread, as a dip to celery and baby carrots or Flax Crackers**, stuffed into cherry tomatoes, or wrapped in large lettuce leaves with tomatoes, sprouts and avocado for a delightful low-carb sandwich wrap. (If you don't over-do it on the garlic, kids can eat it too!)

First, make the Spouted Nut Ricotta:

  • 1 1/2 cups raw almonds
  • 1 cup raw sunflower seeds
  • Place sunflower seeds and almonds in separate containers, put enough purified water over the nuts to cover them well (about triple the amount of water) and soak in the refrigerator overnight. In the morning pour out the soak water from both containers of nuts, put them together in a colander and rinse them well with cold running water. Grind the nuts in a Championship Juicer (with the blank on) incorporating a little ice water into the feeder hole with the nuts as you grind.
  • 1 clove fresh garlic, chopped fine
  • 3 T. fresh lemon juice
  • 1/4 cup raw sesame tahini
  • 1/4 cup fresh basil, chopped
  • 1/4 cup parsley, chopped
  • 6 leaves fresh spinach, chopped
  • 1 tsp. sea salt ( to taste )
  • 1/2 tsp. black pepper
  • 1/4 cup ice water (as needed)

Place the Sprouted Nut Ricotta into a food processor with the above ingredients and process 20 seconds. You may want to stop the machine once and scrape the sides to ensure even blending. You can gradually add a little ice water to help the mixture rotate smoothly in the food processor. Can be stored in the refrigerator up to 3 days.

** You can order these ingredients directly from Tracy’s company at www.glaserorganicfarms.com, or by calling 305-238-7747.

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