This recipe is inspired by Rhonda’s “Almost Tuna Loaf”, found in both her “Recipes for Life…from God’s Garden” and “Rhonda’s Culinary Creations''. We’ve made a few minor changes, such as using walnuts and pecans instead of sunflower seeds and almonds. Tweaking recipes to best suit your palate or change the flavor, is encouraged. It is almost unbelievable how much better fresh veggies can taste when dipped in a sensational flavor-packed nut-based pâté. Give it a try!
Bring on the Nut Pâté
Ingredients
½ cup walnuts
½ cup pecans
1/8 cup ground flax seeds
1 large carrot, peeled
2 celery ribs (stalks)
½ red bell pepper, seeds and stem removed, cut in pieces
1/4 cup fresh parsley leaves
1 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil or flax oil
1/8 tsp granulated garlic powder
½ tsp. kelp powder
¼ tsp. unrefined salt
Directions
2. Insert grating blade into food processor and grate carrot and celery. Remove these from the bowl.
3. Replace grating blade with “S” blade.
4. Add nuts and all other ingredients to the processing bowl, including carrots and celery.
5. Process until desired consistency (from coarse to fine) is reached.
Excellent immediately and even better if placed in a covered container in the refrigerator to allow flavors to mingle.
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