This pate smells absolutely amazing, so let us warn you now, upon making it, you will be tempted to eat it all! Pate is such an amazing raw dish, it can be served over a bed of greens (surrounded by cucumbers, tomatoes, carrots, etc) and also as a dip for your sprouted flax crackers and other veggies (or as several have already done, just load it up on a plate and eat as is). Either way, everyone agrees, it’s magically delicious!

This recipe serves 4 people.

Ingredients:

• 4 cups of soaked sliced almonds (raw)*
• 8 spring onions
• 3 celery sticks
• 2 1/2 cups organic broccoli slaw**
• large squeeze of lemon juice
• pinch of Celtic sea salt

*You should soak the almonds about 24 hours in advance. Sounds time consuming, right? But actually, it couldn’t be easier. On the night before you plan to make the recipe, simply measure out 4 cups of sliced raw almonds and place them into a bowl. Then fill it with water and leave it to sit overnight (we suggest using your stove to store it). Then the next morning, change the water (drain it and refill again). By that evening you’ll be ready to go.

**Broccoli slaw is generally a mix of shredded broccoli stems and shredded carrots. It is dry so there is no dressing already on it. Some variations may include purple cabbage and other veggies. It can be purchased prepackaged at your local grocery store. Buy organic if you can. You can also make it, and save the broccoli florets for juicing later (or include them) .

Directions:

1. Chop up the celery and spring onions. Mix with the almonds and broccoli slaw and place into your food processor (for a smoother consistency, use a blender). If your food processor is too small to handle of these at once, simply put in even portions at a time, placing the finished pate into a mixing bowl.

2. Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Celtic sea salt on top (to taste).

3. Use a wooden spoon to mix all the ingredients together. Serve immediately or refrigerate to eat later.

Bonus: If you want to get fancy, whip out your ice cream scoop and serve the pate that way for presentation. Your friends/family will be amazed and you will leave them wanting more.

Introduction

A member of the cabbage family and the more colorful relative of the cauliflower, broccoli is the amazing vegetable that you can add to just about anything. Because of it’s various components, broccoli provides an eclectic array of tastes and textures, from soft and flowery to fibrous and crunchy. One reason for the recent jump in broccoli consumption is its growing reputation as a nutritional power house. It is not only rich in vitamins, minerals, and fiber, but it’s also loaded with antioxidants and protective phytochemicals as well. Not to mention, broccoili  contains some of the highest levels of vitamin A and C than in any food.

Nutritional Breakdown

Some of the figures expressed below are based upon 1 cup of broccoli or 1 medium sized stalk

• 1 cup only contains 45 calories.
• Broccoli contains natural substances that may help the body fight certain cancers.
• It also helps heal kids’ cuts and wounds and is a particularly good source of vitamin C.
• Broccoli helps to build strong bones and teeth. It is one of the best non-dairy sources of calcium. In fact, 1 cup of broccoli contains 74 mg of calcium (take that, dairy products!)
• 1 cup of broccoli contains 205% of your daily value of vitamin C, 194% of vitamin K, 45% of vitamin A, and 25% of folate.
• Broccoli has been singled out as a vegetable that contributes to the significant reduction in the risk for heart disease.
• Just 1 cup of broccoli fortifies your immune system with a hefty 1359 mcg of beta-carotene, and a small but useful amount of zinc and selenium (two minerals that act as cofactors in numerous immune defensive actions).

Selecting and Storing

The next time you are in the fresh produce section of your grocery store, look for stalks that are four to six inches wide with tight heads and a rounded dome. The tops should be deep green with tightly closed buds and stalks that are crisp and fresh looking. Be sure to avoid any heads that are limp and rubbery as this could mean the broccoli is old or has not been maintained at proper temperature.

When storing your broccoli, if it is prepackaged in sealed plastic it is good to go. If not, wrap unwashed broccoli in plastic wrap or a plastic bag and store ina fridge until you are ready to use. Although it is best eaten fresh, if you store it as mentioned above, it will keep five to seven days in your fridge.

Sneak it in

Broccoli does not have to be the main ingredient in your meal in order for you to reap the benefits. A cup of broccoli can easily be added to your already green juice, or as a flavorful edition to any salad. Happy chomping!