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Creamy Raw Almond-Pumpkinseed Pate

by Ricki Heller 52 Comments

Sometimes you just get in the culinary groove, and thank the Great Gods of Grub when the recipes continue to flow easily and smoothly, like ganache over ice cream.  This past week was one of those weeks for me.  You know, the kind when you attempt to recreate an old favorite without gluten, eggs, dairy or refined sugars, and the results exceed your expectations–on the first try! Or when you have a sudden brainwave to combine your favorite nut butter with your favorite veggies, resulting in oven fries that have changed people’s lives (okay, probably not really, but blame Angela– that’s what she said). Or what about when you peruse the contents of the fridge to scrounge the last remaining remnants of a bag of raw almonds, raw pumpkinseeds and a half a lemon; you decide to combine them with some of the overabundant fresh herbs in your garden, a bit of this and a bit of that–and come up with one of the best darned raw pâtés you’ve ever made?

It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?

Although my desk was piled high with student papers to mark (inevitable as the semester draws to a close), I couldn’t very well stop eating, now, could I? So in between bouts of reading, circling mis-spelled words with a red pen, and inking comments all over the assignments, I cooked up a few things so the HH and I wouldn’t starve. (“Mum, that’s very dog-like of you to say that. We thought we were the only ones who felt like we were starving if we hadn’t eaten in the last 20 minutes.”).

First up was the final version of a Rustic Peach and Mascarpone Tart on Oatcake Crust that I’d been working on for a while.  This time, it all came together–tender, biscuit-like crust; rich, luxurious “mascarpone”; and juicy, mouth-watering glazed peaches. I was so tickled with it that I even submitted it to an event at one of our national newspapers, and last Saturday, was chuffed to see this (I posted the original photo on my Facebook page):

[Yes, that’s supposed to be a sketch of moi. Basically, that’s why I entered the event–to get my own “Gastrosketch”!!]

The tart success was followed by an amazing appetizer (hint: it involves quinoa); a new favorite ice cream (hint: you won’t find it at Baskin-Robbins); a whack of recipes from the cookbook in my next giveaway post (hint: next week!); homemade hemp milk (hint: Hippie-dippy!); and, of course, this incredible pâté, which I consumed one morning for breakfast, rolled in raw collard leaves, like so:

The spread is also great on rice cakes, crackers, or perched on a baby carrot for a high-protein midafternoon snack. The key to its ethereal creaminess is  avocado. And while I’ve created many a raw veggie pâté in my day, I’ve never thought to add avocado to the mix.  Yes, it does amp up the fat content considerably; but it also lends a velvet smoothness to the base of the spread that, combined with the bits of texture from the veggies, nuts and seeds, elevates it beyond the usual mix of this sort. And pumpkinseeds are actually a great anti-candida food since they are anti-parasitic (not to mention oh-so-important for all the prostate glands out there, gentlemen.).

I realize that the kitchen muses may not deign to visit me every week, so I’m always happy when I experience that kind of creative success in the kitchen for a few days running. And even though the food processor and VitaMix may now grow silent for a few days, I can still enjoy the results of last week’s experiments this week–while I sit at my desk, marking essays. 😉

Creamy Raw Almond and Pumpkinseed Pâté

Feel free to switch up the herbs in this fresh, raw pâté. I loved dill the most, but if it’s not your thing, use parsley or cilantro instead.

3/4 cup (135 g) raw natural almonds, soaked in room temperature water for 6-8 hours, or more (if soaking more than 10 hours, refresh the water and store in the refrigerator overnight)

1/2 cup (75 g) raw pumpkinseeds, unsoaked (dry)

1 large clove garlic

1 large carrot, peeled and cut in chunks

1/2 zucchini

1/2 cup (120 ml) fresh leafy herbs, unpacked (I used a mix of parsley, basil and dill; cilantro would be great, too)

meat of 1/2 small avocado

1/4 tsp (.5 ml) fine sea salt, to your taste

1/4 cup (60 ml) tahini (sesame paste)

juice of 1/2 lemon, or a bit more, to taste

water, if necessary

Drain and rinse the almonds; drain again and place in the bowl of a food processor.  Add the pumpkinseeds and blend until they break up and appear finely chopped.  Add remaining ingredients and process until the mixture is smooth and creamy, with a few flecks of color from the carrot and herbs remaining; if the pâté is too thick, add water a little at a time, until desired consistency is reached.  It should be thick, but spreadable.

Transfer to a container and store in fridge until ready to use. Makes about 2 cups/480 ml. Will keep, covered, in the refrigerator up to 3 days.

Suitable for: ACD All Stages,  sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Granola “Haystack” Cookies (baked) (gluten free; ACD Stage 3 and beyond)

Two Years Ago: Meaty Spinach Pesto Lasagna (gluten free; ACD Stage 2 and beyond)

Three Years Ago: Confetti Quinoa and Wild Rice Salad (gluten free; ACD Stage 2 and beyond)

Four Years Ago: Mrs. K’s Date Cake (not gluten free; ACD maintenance only)

© Ricki Heller, RickiHeller.com

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, appetizers, gluten free, grain free, greens, herbs, nuts, raw, recipes, seeds, side dishes, snacks, Uncategorized, vegan, vegetables Tagged: anti candida diet, anti-candida, appetizer, dairy free, easy, egg free, food allergies, food sensitivities, gluten free, grain free, healthy, herbs, nuts, parve, pumpkinseeds, raw, recipe, recipes, savory, side dish, sugar free, vegan, vegan pate, vegetables, vegetarian, wheat-free

Reader Interactions

Comments

  1. Vicky says

    July 23, 2012 at 11:48 am

    This looks really good!

    Reply
    • Ricki says

      July 23, 2012 at 12:06 pm

      Thanks, Vicky! I’ve been craving raw foods lately, and this really hit the spot. 🙂

      Reply
  2. Hallie @ Daily Bites says

    July 23, 2012 at 11:51 am

    Congrats on appearing in the newspaper, Ricki!! I love your sketch. 🙂

    Reply
    • Ricki says

      July 23, 2012 at 12:07 pm

      Hallie, there were about 20 or more of us. . . they did a whole two-page spread of all the “Gastroposters” who submitted peach-based recipes! It was really fun to see the sketch and read about all the other recipes, too. And I think anyone can submit…. (hint, hint) 😉

      Reply
  3. Jesse (OutToLunchCreations) says

    July 23, 2012 at 12:14 pm

    Congrats on getting Rustic Peach and Mascarpone Tart on Oatcake Crust published! I would LOVE to see the recipe so I can try it out. The pate also looks amazing, I pinned it.

    Reply
    • Ricki says

      July 23, 2012 at 2:56 pm

      Thanks so much, Jesse! I’m posting the peach tart up next on the blog. 🙂 And thanks for pinning! 😀

      Reply
  4. Kasandra says

    July 23, 2012 at 1:55 pm

    Yes, raw foods and summer go together like… well, most people would say summer and ice cream. Summer and raw vegan ice cream, then 🙂 Loved your gastropost! I think, being a fellow Toronto dweller, I may have to try it out myself!

    Reply
    • Ricki says

      July 23, 2012 at 2:57 pm

      Kasandra, it’s such a fun event, and so cool to see your “gastrosketch” (or maybe that’s just me–ha ha!!). YES, try it out! 😀

      Reply
      • Kasandra says

        July 23, 2012 at 3:01 pm

        yes, Ricki, love your gastrosketch – it’s spot-on!!

        Reply
  5. Caralyn @ glutenfreehappytummy.wordpress.com says

    July 23, 2012 at 2:37 pm

    congrats on your write up! and that pate looks FAB!

    Reply
    • Ricki says

      July 23, 2012 at 7:00 pm

      Thanks, Caralyn! But I think everyone else got a write-up, too ;-). Glad you like the pate–I think it’s BED friendly, no? 😀

      Reply
  6. Bianca- Vegan Crunk says

    July 23, 2012 at 4:48 pm

    That sketch looks AWESOME! I want my own gastrosketch!! 🙂 And the pate sounds delicious. I need to eat more raw while veggies are at their peak and it’s still warm outside!

    Reply
    • Ricki says

      July 23, 2012 at 5:28 pm

      Bianca, I’m pretty sure anyone can enter–it’s an online event. And if they use your recipe, you get a gastrosketch! Whoo hoo!! (It’s the little things that make me happy. . . ). 😀

      Reply
  7. amber says

    July 23, 2012 at 6:24 pm

    Love this recipe, Ricki. And I love that you added tahini. I put that stuff in everything. It’s the best.

    Looks just terrific. 🙂

    Reply
    • Ricki says

      July 23, 2012 at 6:58 pm

      I love tahini, too–but ONLY when it’s “in” other stuff! I know some people use it like nut butter on toast, etc. . .never did like it that way. But in this–yum! 😀

      Reply
  8. janet @ the taste space says

    July 23, 2012 at 6:29 pm

    Way to go with the peach recipe as well as this pate. I love how you have incorporated so many veggies as well is nuts in there. It looks scrumptious.

    Reply
    • Ricki says

      July 23, 2012 at 6:58 pm

      Thanks so much, Janet! It has fewer veggies than my other raw pate on the site, but I wanted to amp up the protein, too, so I think the balance works nicely. 🙂

      Reply
  9. Courtney says

    July 23, 2012 at 7:09 pm

    Oh my goodness–congrats on the recipe in the paper, Ricki! That is wonderful. I hope you’ll share the recipe with us as well… 😉

    “It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?”
    Ha! I love this so soooo much, lol. I don’t blog, but I generally do feel as though the rest of life (i.e. WORK) is simply taking away from my “play” time in the kitchen 🙂

    Courtney

    Reply
    • Ricki says

      July 23, 2012 at 7:29 pm

      Thanks, Courtney! I’ll be posting the Peach Tart next up. 🙂 And glad I’m not the only one that thinks of kitchen time as play! 😀

      Reply
  10. Kalinda says

    July 23, 2012 at 7:39 pm

    Congrats on having your recipe featured! It is nice when you have the cooking flow going. I’m glad it led you to this dip. It looks great. (I bet the fabulous photos help. Maybe it’s the blue off-setting the green? I’m really digging them.)

    Reply
    • Ricki says

      July 23, 2012 at 9:50 pm

      Thanks, Kalinda! I like the blue-green combo, too. . . reminds me of algae?? (hmmm, maybe not. . . !!). 😉

      Reply
  11. Lauren @ Empowered Sustenance says

    July 23, 2012 at 7:54 pm

    The combination of tahini and avocado would make this dip so creamy! It looks delicious, and I love that it is full of veggies. Congrats on getting published in the newspaper!

    Reply
    • Ricki says

      July 23, 2012 at 9:50 pm

      Yes, the tahini-avocado provides a really creamy base, and the nuts/seeds contribute as well, though I prefer to leave a bit of texture there. Thanks so much, Lauren! 🙂

      Reply
  12. JohannaGGG says

    July 23, 2012 at 11:17 pm

    this looks great – in fact I really wish I could just live in your kitchen and enjoy all the good food you have been producing (I am sure you wouldn’t mind sharing). Congrats on the peach pie and I love the idea of nuts and avocados in a dip – I’ve never done it either but it makes good sense. Now I am jealous of your gastro sketch

    Reply
    • Ricki says

      July 23, 2012 at 11:27 pm

      Johanna, you know I’d LOVE to share with you, any time (and E and Sylvia, too, if they’d like!). Now, get yourself over to my kitchen!! 😀 And the gastrosketch was the best part, imo! 😉

      Reply
  13. Kim (Cook It Allergy Free) says

    July 24, 2012 at 12:39 am

    I am waiting for those elusive Great Gods of Grub to show up at my doorstep right now! The recipes have not been flowing quite so smoothly lately with everyone home for summer. I am so happy that you are in such an awesome recipe creation mode!! Your successes are definitely to our benefit. 😀
    Congrats on getting in the newspaper. How cool is that? I am still waiting for that recipe… but this one is sounding pretty awesome right now as well. What a cool idea for a pate!

    Reply
    • Ricki says

      July 24, 2012 at 7:55 am

      Thanks so much, Kim! The paper thing was fun. . . but really, they included LOADS of people–all you had to do was submit something! 😀

      Reply
  14. Kari @ bite-sized thoughts says

    July 24, 2012 at 3:49 am

    I’m very impressed with the newspaper snippet – congratulations! This looks highly deserving of being featured in such a way, and those rolled up leaves look amazing.

    Reply
    • Ricki says

      July 24, 2012 at 7:56 am

      Thanks so much, Kari! The collard wraps are one of my favorite things to eat, whether with this (or another) pate, hummus, grilled tofu. . . whatever! 😉

      Reply
  15. Maggie says

    July 24, 2012 at 6:32 am

    Oh I LOVE the gastrosketch 🙂 Congrats Ricki! I also love this pate and can’t wait to try it out! Enjoy your roll…maybe that’s just the way things will always be now! xo

    Reply
    • Ricki says

      July 24, 2012 at 7:57 am

      Ha, ha!! Well, I’ve been through a few of these “rolls” and then fallow periods in the kitchen. . . I know it won’t last forever, but I’m taking full advantage now!

      Reply
  16. Weisseroe says

    July 24, 2012 at 7:06 am

    Congratulations on appearing in the newspaper and on your “gastrosketch”! Very cool!:-)
    And when are we, readers of DDD, going to see the recipe of that lovely Rustic Peach and Mascarpone Tart on Oatcake Crust?… It´s an urgent matter, you see, as I plan to bake a peach tart this weekend… 😉

    Reply
    • Ricki says

      July 24, 2012 at 7:58 am

      Weisseroe, thanks so much! I’ve started working on the post already and hope to have it up by the weekend. . . sorry in advance if I don’t make the baking deadline, though! Scores of student essays will have to take precedence, unfortunately (ie, my actual job!!) 😉

      Reply
  17. Betsy DiJulio says

    July 24, 2012 at 10:30 am

    This looks beautiful, especially rolled up in the kale leaves. However, I am deathly allergic to avocado (which was a brilliant addition)–or else I just have a deathly food sensitivity to it–so I wondered if you have a suggested substitute. Maybe cooked pureed fresh peas? Thanks!

    Reply
    • Ricki says

      July 24, 2012 at 2:27 pm

      Betsy, the peas would certainly add the same brilliant green color, though of course they wouldn’t be quite as creamy. Definitely worth a try, though! (or even pureed edamame). 🙂

      Reply
  18. Christine says

    July 24, 2012 at 10:04 pm

    Yum! Gotta try this recipe! Thanks!

    Reply
    • Ricki says

      July 24, 2012 at 10:39 pm

      Thanks! Let me know what you think if you do give it a try. 🙂

      Reply
  19. Lulu says

    July 25, 2012 at 5:51 am

    It sounds so good! Since I’m allergic to Almonds though, do you think I could swap them for Cashews? Thanks 🙂

    Reply
  20. Heather @Gluten-Free Cat says

    July 25, 2012 at 7:04 am

    Congratulations, Ricki! I love this pate. I’ve been making them like there’s no tomorrow, and I can’t wait to dive in here. I’ve never tried one with pumpkin seeds. Love the incorporation of zucchini, avocado, and dill too. Thank you!!

    Reply
    • Ricki says

      July 25, 2012 at 9:03 am

      Thanks, Heather! I love the pumpkinseeds in it, but of course you could use sunflower seeds or even more nuts of your choice. The dill, though is irreplaceable 😉

      Reply
  21. EA-The Spicy RD says

    July 25, 2012 at 9:48 am

    I love it when recipes just come together, and this one looks diving! Droolling over your peach tart too!

    Reply
    • Ricki says

      July 25, 2012 at 11:36 am

      Thanks so much! Hope you enjoy it. 🙂

      Reply
  22. Hannah says

    July 26, 2012 at 5:24 am

    Oh heavens, I don’t miss the towering, wobbling, terrifying piles of marking that were involved in being a sociology tutor at uni! Although it was amazing to me that, so quickly, it becomes possible to tell a grade by the second page. Comparing that experience as a tutor to how hard I worked on and scrutinised each essay as a student…. but I digress.

    I have about a million remnants of nuts and seeds in my fridge right now. I should definitely try this!

    Reply
    • Ricki says

      July 26, 2012 at 9:03 am

      Ha, ha! Yes, the contrast between being the marker and the markee does seem rather ironic, doesn’t it? 😉

      Reply
  23. Julie and Brit @ twosaucysisters.wordpress.com says

    July 29, 2012 at 10:59 pm

    This is a really cool (and yummy!) looking recipe! Thanks so much for sharing!

    Reply
    • Ricki says

      July 29, 2012 at 11:12 pm

      Thanks so much! Glad you like it. And welcome to the blog! 🙂

      Reply
  24. Cheryl Harris says

    May 1, 2013 at 10:25 pm

    Just the idea of marscapone makes my mouth happy!

    Reply
    • Ricki says

      May 2, 2013 at 8:38 am

      Ha ha! Me, too, Cheryl.. . could eat it on a spoon. 😉

      Reply
  25. Tere says

    May 1, 2013 at 11:52 pm

    This looks and sounds so yummy – can’t wait to make it!!! Thanks for sharing it today on fb! I love everything you post 🙂

    Reply
    • Ricki says

      May 2, 2013 at 8:38 am

      Aw, thank you so much! I’m so glad you find the recipes useful. Hope you enjoy it! 🙂

      Reply

Trackbacks

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    […] Diet, Dessert, and Dogs shared Almond-Pumpkinseed Pate […]

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    August 5, 2016 at 10:01 am

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