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Spicy Raw Carrot Paté

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Remember when you were a kid and your parents would insist you eat your carrots? If I didn’t, my parents would say I was going to have to wear those ugly black rimmed eye glasses that only nerds wore. Little did I know, even though I ate those carrots I’m wearing those glasses anyway! Either that, or newspapers made their type smaller. ???? Our parents weren’t necessarily wrong or very far off with this advice. Carrots are packed with Vitamin A, which won’t make you get rid of those specs, but it does protect night vision. They are also rich with antioxidants and are one of the top vegetables to fight against risks of cardiovascular disease. So yes, you may still have to wear glasses even though you’re eating your carrots, but that doesn’t make carrots any less of a superfood.

I love raw carrots when I’m craving something crunchy, but I really love this recipe for a delicious carrot-based paté with a kick. I added cayenne to further reinforce the anti-inflammatory benefits. So many great, fresh flavors working together – what a perfect thing to serve alongside some veggies or gluten-free crackers this summer!

How do you like to eat your carrots? Suggests your recipes in the comments below and I’ll repost some of the best suggestions.

Raw Carrot Paté

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2 carrots organic, peeled & chopped
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1 stalk celery organic, chopped
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3 cloves garlic
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1 cup raw cashews organic, (soaked for 15 minutes)
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¼ cup extra virgin olive oil organic
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cayenne to taste

Place veggies in food processor-blend until fine. Drain cashews & then add & process. Add the rest of the ingredients. Put it in a ramekin in the refrigerator to make it firm.
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CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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