almond pulp (as much or as little as needed)
miso paste (any flavor)
spices/herbs (you choose)
water (enough to moisten dried pulp)
dash of flax oil
I start by mixing miso (seasalt would work) with water and then add what I need to the almond pulp to make a paste. Then, I begin to experiment with spices, chopped celery, green onions, jalepenos, wakame, arame and/or other vegetables. I use this in red bell pepper wedges, on celery, on cucumber slices, on crackers, as a sandwich filling and lettuce wrap, even sushi. It’s an excellent way to use left-over pulp. I use one bowl and rarely measure. I dehydrate the pulp after making almond milk, so there’s always some available for a quick meal. For the picture, I added chopped tomatoes, zucchini and green onions, stuffed into a yellow bell pepper. Yummy!
Nut pate that is extremely versatile and easy to make. Make it taste like it’s from any culture…Italian, Hispanic, Oriental…
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© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!