Saturday, June 2, 2012


Man, did these all come out good!  Here are some of the pate's that I've created over this and last week for me and Cliff on our raw adventure together!

I make them salt free (but add salt to Cliff's portion).  Delish "as is" without the salt...  I don't even MISS it!


Finally!  I had been dying to figure out how to make pumpkin seeds taste good because they have less fat than nuts and are easier to digest, but have a real funny distinctly off taste in pate's!

  I borrowed this recipe idea from Raw Chef Jennifer Thompson at  Indeed, the garlic, cumin and lime cover that wierd pumpkin-ey flavor!  It is SO GOOD!

Jennifer does not soak the seeds in her recipe, so i didn't, and the pate' was RICH and THICK!  We LOVED it!  But, next time, i'll soak, and see how it turns out.  Soaked seeds are even MORE digestible, and soaking cuts 40% of the FAT!

In Cuisinart with S blade:

  • 1 cup pumpkin seeds, grind to a fine meal 

Then, add:

  • 1 tsp cumin
  • 3 garlic cloves
  • juice of 2-3 lemons
  • 1/2 jalapeno with seeds
  • Himalayan salt to taste, if desired.

Blend well.  Add more lime, until it makes a gooshy pate'.  Totally 
delish!  Lasts 10 days covered in fridge! 


What a delicious and attractive pate!  Salmon colored "cheddar cheeze" like we make at Arnold's Way, but with soaked nuts here.  And those lovely tasty green flecks of cilantro add something special.  So GOOD!  HIGHLY RECOMMENDED for you to try!

In Cuisinart with S blade, process the following together, scraping down sides periodically: 

  • 1/2 cup red pepper
  • 1/2 cup "blanched looking" almonds (this is the soaked measurement, and popped out of jackets.  They are white, naked.)
  • 1/2 cup cashews, soaked measure
  • juice of 1 lemon
  • 1/2 date chopped up
  • 1 clove of garlic
  • 1 Tbsp red onion
  • Himalayan salt to taste, if desired

When finely pureed, add in and pulse chop:
  • 1/2 cup fresh cilantro leaves

Delish, delish, delish!  The cilantro makes it so FRESH tasting!  Lasts 10 days covered in fridge!


This comes out so rich with the added olive oil!  (I could have left it out, but I didn't!)  The nutritional yeast gives such a CHEEZY flavor!  You can make this chunky or smooth.  I made it smooth.  Really, really good!

In Cuisinart with S blade, process and scrape down sides periodically:

  • 1.5 cups packed basil leaves*.  
  • Juice of 1 lemon 
  • Juice of 3/4 of a large lime**
  • 1/3 cup nutritional yeast
  • 5 garlic cloves
  • 1/2 cup soaked cashew
  • 1/2 cup white almonds (soaked, popped out of jackets)
  • 1/2 date, chopped up
  • 1/3 cup olive oil
  • Himalayan salt to taste, if desired


Add a little water to some Basil Pesto Pate', and stir to form a thinner Pesto "Sauce!".  

Pour over zucchini pasta, and enjoy!!!!

*You may add a variety of herbs if you like.  I actually put in 1.5 cups of mostly basil, a few sprigs of oregano and a few leaves of parsley from our garden.  Cilantro would be a nice addition, too!

**Of course, you can just use more lemon, but I had 3/4 of a large lime already open,  and, Boy, it gave such a nice fresh zing! 

So good!  Lasts for 10 days in fridge, covered!

~ ~ ~ ~

I hope you try some of these recipes!  If you do, please let me know how they turned out and if you had to adjust anything!

xoxo michelle joy

1 comment:

zen thyroid said...

Lovely MJoy~ Can't wait to try these yummy looking recipes. I love the recipes you are posting and love your energy! Sending wishes to you and Cliff for a very happy day :)