Recipe: Carrot Cashew Paté

Carrots by Ed Yourdon

As you can imagine, one our favorite perks of offering a hands-on Wholistic Nutrition program is that we get to get creative and come up with a variety of simple, delicious, and healthy recipes. Every year, we are impressed with the incredible recipes our students develop, and we also keep learning from visiting instructors and community members.

The recipe we want to share with you this week was created by one of our students a couple of years ago and has since been a staple at our community events, our Introduction to Wholistic Nutrition class, and the Wholistic Nutrition program. It is a such a perfect example of how easy it can be to prepare a tasty snack from whole foods that will accommodate many food sensitivities, allergies, and preferences.

Ladies and gentlemen: Carrot cashew paté! You can make a big batch of this and bring it to the next potluck party, spread it on whole grain toast and garnish with sprouts for a quick breakfast, or combine it with rice and roll it up in some Nori for a great vegan sushi roll alternative.

Carrot Cashew Paté

Adapted from recipe by Michelle Ditter, alumni of The Wellspring School for Healing Arts.
Serves 6-8 as an appetizer.

Blend in processor equal parts:
Steamed or raw carrots – 2 cups
Cashews (soaked) – 2 cups

Add/adjust to taste:
Nutritional yeast ~ 2TBS
Red onion ~ ¼ cup
Garlic ~ 3 cloves
Basil – 1 stalk (8-9 leaves)
Fresh grated ginger ~ 2TBS grated or finely chopped
Olive oil – 3 TBS
White pepper
Sea salt

In a food processor or blender mix equal parts carrots and cashews. Add a little olive oil to give smooth consistency and keep from getting stuck on the blade. Add in the onion/garlic/ginger/basil paste, the yeast, salt and pepper and a little more olive oil and blend until you get a smooth consistency.

You can vary your spices with this one quite a bit as the carrot/cashew mix is a nice sweet and smooth flavor base. You could add curry or cayenne for a bit more zip. Or try cilantro instead of basil and add some cumin for a more Latin flavor.

Besides the taste and the nutrients, we also love how the experience of sharing and sampling food can solidify our students’ education, build community and peer support, expand their horizons, and spark their creativity and ambition.

If you want to be a part of that experience this fall, join our Wholistic Nutrition program (enrolling now until September 1!) or sign up for our all-time-most-popular class series Introduction to Wholistic Nutrition (beginning September 10).

(Photo by Ed Yourdon on Flickr.)


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