The Raw Truth

Carrot-Almond Pâté

This pâté was the house standard at The Raw Experience. Many of the restaurant’s dishes, such as the sampler supreme, nori rolls, and even

our “rawich,” included this pâté. This is a very versatile recipe; try it stuffed in a hollowed-out cucumber or alongside Corn Chips. (Pictured here)

SERVES 4

9 large carrots

2 cups almonds, sprouted for 1 day

¼ cup loosely packed fresh flat-leaf parsley leaves

¼ cup loosely packed fresh cilantro leaves

¼ cup minced onion, rinsed

5 tablespoons Bragg Liquid Aminos

2 tablespoons nutritional yeast

1 tablespoon olive oil

Using a homogenizing juicer with the blank plate in place, homogenize the carrots, almonds, parsley, and cilantro into a bowl. Mix in the onion,
Braggs, yeast, and olive oil and serve.