Sunny Almond Pâté

It's the holidays... a time to share our culinary treasures with family and friends. Sunny Almond Pate is quick and easy to make and full of high quality nutrition. It's always a big hit at pot lucks, and during the holidays, serve as a prelude to your holiday meals.

Sunny Almond Pâté

Makes 3 cups

Sunny Almond Pâté takes about 5 minutes to make after the sunflower seeds and almonds have been soaked. It does take some planning as the sunflower seeds must soak at least 6 hours and the almonds, 12 hours. Soaking nuts and seeds is an important step as it makes their nutrients more bio-available. For a quick appetizer, spread Sunny Almond Pâté on ribs of celery. This pâté can also be served on whole grain crackers, rolled in leaves of lettuce, or for a quick meal, wrap-it-up in a warm sprouted wheat tortillas, add some salad and a dressing. It's that easy!

1 cup raw almonds, soaked 12 to 24 hours

1 cup raw sunflower seeds, soaked 6 to 12 hours

¼ cup fresh lemon juice

1 teaspoon pink crystal salt or 2 tablespoons tamari or soy sauce

1 to 2 cloves garlic

1 cup grated small carrot

1 cup chopped small fresh parsley leaves

In a food processor, with the S-shaped blade, put all the ingredients, except the grated carrot and chopped parsley, and process until smooth. Add water as needed so mixture flows freely through the blade but not too much as you want your pâté to be thick. Stop the food processor, add the grated carrot and chopped parsley and stir by hand to mix.

Store in a covered glass container in the refrigerator for up to 4 days.