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When I first discovered raw foods I was a little overwhelmed. I didn’t have a dehydrator (I didn’t even know what it was) and I was just getting into green smoothies! I wish I’d had a resource like Gena Hamshaw’s new book Choosing Raw: Making Raw Foods Part of the Way You Eat.
Gena is the creator of one of my fave blogs – Choosing Raw. I’ve been stealing quiet moments (while the kiddies are jumping on the trampoline or playing Lego) since I got her book and I am loving every word. I know you guys will love it too.
I love Gena’s recipes because they’re simple. A few years ago I picked up a famous raw food recipe book and was completely overwhelmed by the recipes – they were complex and often called for a dehydrator and 20 hours to dehydrate something. Gena’s approach to raw food is nothing like this. She uses simple, every day ingredients and makes the raw lifestyle totally doable! Her goal is to get us incorporating more raw foods into our diets, for the sake of our health and well-being.
Gena’s book isn’t just a recipe book, it’s a fabulous resource for healthy living. The book is a recipe collection (125 recipes, all vegan, many raw) and a lifestyle guide. As a nutritionist I am loving her nutrition tidbits and soaking up Gena’s knowledge (she’s also a certified clinical nutritionist).
My copy already has many a post-it noted pages, but in the short time I’ve had it, we’ve tried two recipes that we loved and will definitely make again and again. In fact, I have seeds soaking right now so I can make her pate again (see below for recipe).
Sunflower Seed Pate
Gena encourages you to try pumpkin seeds, sesame seeds, or sunflower seeds (or nuts). The recipe below is my version of Gena’s recipe from Choosing Raw: Making Raw Foods Part of the Way You Eat.
- 1 1/2 cups raw sunflower seeds
- 1 tablespoon coconut aminos (tamari works too)
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon fresh basil
- 1 tablespoon fresh parsley
- 1/3 cup water (add sparingly)
- sea salt and pepper to taste
1. Cover the seeds with enough water to submerge them by a few inches, and soak them for 4-6 hours (longer if you’re using nuts). Discard the soaking water and rinse well.
2. Add the seeds, coconut aminos, apple cider vinegar, garlic, and herbs to your food processor or high speed blender. Blend until the mixture is coming together (consistency will be coarse and wet). Scrape down the sides with a spatula.
3. With the motor running, add water 1 tablespoon at a time until the mixture looks thick but smooth and spreadable.
4. Season to taste with sea salt and black pepper.
Keep in the fridge for 3-4 days. Serve with crackers, veggies, or as a sandwich spread.
Yield: 2 cups pate