Hearty Pecan Pate, Almond Milk, & Mellow Chocolate MilkShake (workshop)

[Guest guest]

Cocoa powder is from roasted beans. Yes, you can use the raw cacao powder or

nibs from raw food .com

 

lala

 

minnie9090 <minnie9090 wrote:

I went to a Raw Workshop in Santa Cruz, CA at the Café La Vie with

Michelle Gronen. I am posting my 3 favorite recipes that she made:

Hearty Pecan Pate, Almond Milk, and Mellow Chocolate MilkShake. Hope

you like them too. If you try one of these recipes, please let me

know what you think. Plus I am posting her " Storing Food " tips (in a

separate post). [My comments are in brackets.]

 

The workshop was great. There were many little helpful hints and I

got to taste recipes that I liked. If you're new too and if there are

workshops in your area I would definitely recommend going! I also I'm

going to start going to Raw Potlucks in my area.

 

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Hearty Pecan Pate

Recipe Modified by Michelle Gronen for Zensational Foods

Makes 5-6 cups

 

2 1/4 cups Raw Pecans, (approx 2 1/2 cups soaked)

1 1/8 cups Raw Almonds, (approx. 1 1/2 Cups soaked)

2 1/2 Tbl. Lemon Juice (1-2 lemons)

3-4 Celery Stalks, thinly sliced

4-5 Scallions, thinly sliced

1/2 Cup Parsley, chopped well

1 1/2 Tbl. Olive Oil

1 Tbl. Tamari (wheat-free soy)

1 tsp, to taste Celtic Sea Salt

1/4 tsp. Herbamare Herb Seasoning or Poultry Seasoning

1 1/2 Garlic Cloves, crushed

1/8 tsp. Cayenne Pepper

1-2 cups Filtered Water

 

Soak pecan and almonds in equal amount of filtered water overnight (8-

12 hours). Rinse well.

 

Put the nuts through a Champion juicer with the homogenizing (blank

plate) on. Add water as needed to keep pate a creamy texture. [i

don't remember her doing that.]

 

Slice scallions and celery in a food processor (Cuisinart). [i don't

have one yet so you can also just chop by hand to make little chunks

for texture.] Place in a large bowl.

 

Chop parsley and garlic in a food processor (Cuisinart) with an s-

blade. [Again chopping by hand is okay too but make chop well.] Place

in bowl with scallions and celery.

 

Place nut mixture in food processor (Cuisinart) and add lemon juice,

oil, wheat- free tamari, Himalayan sea salt, herbamare seasoning and

cayenne, blend until mixed well. [Or use whatever food processor you

have or a blender, but don't add too much liquid until the nuts are

chopped up well, then you can add all the liquid]

 

Place nut mixture in bowl with scallions, celery, parsley and garlic

and mix well. Serve with flax crackers, cucumber rounds, on a salad,

in lettuce, Nori, and in red bell pepper wedges (tacos). Enjoy!

 

Store in glass container in refrigerator for up to 2 weeks.

 

Nutritional Facts

Serving size: 3 Tbls (45g)

Calories 140, Fat Cal. 120, Total Fat 14g (22%), Sat. Fat 1g (55),

Trans Fat 0g, Cholest. 0g (0%), Sodium 170mg (7%), Total Carb. 4g

(1%), Fiber 2g (8%), Sugars 1g, Protein 3g, Vita. A 2%, Vita. C 6%,

Calcium 2%, Iron 2%.

 

Michelle Gronen

web-site: www.PureJoyLivingFoods.com

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Almond Milk

packed with calcium, folic acid, magnesium, potassium, riboflavin and

Vitamin E

 

1 cup soaked, raw Almonds (1/2+ cup before soaking)

3 cups [clean]Water

2 drops liquid Stevia, dash Stevia powder, 2 Tbs. Agave [Nectar], OR

2 Dates, pitted

(optional) [i think she used Stevia drops, otherwise Agave Nectar]

1 tsp. Vanilla Extract (optional)

 

Blend on high until well blended

Pour through The Amazing Nut Milk, Juice and Sprout Bag (available

through www.PureJoyLivingFoods.com ) [i bought one]

Squeeze the bag until all the liquid is released. [You can use the

remaining almond pulp for another recipe.] [i thought it would have

tasted better colder, so if you want to drink some right away, I

would add clean ice cubes and they should be water by the time you're

done blending.]

 

Store the milk in a glass jar in the refrigerator for up to 4 days.

Make extra so you have enough milk to last four days.

Variations: Use brazil nuts, hazelnuts, walnuts, pecans, macadamia

nuts, sunflower seeds, or sprouted buckwheat or oat groats as an

alternative to almonds. (note: oats contain gluten).

 

Michelle Gronen

web-site: www.PureJoyLivingFoods.com

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Mellow Chocolate MilkShake

Created by Michelle Gronen

 

2 cups Almond Milk [posted in another post]

2 ripe, frozen Bananas or 1 ripe avocado [she used a Bananas, yum!]

1 tsp Vanilla Extract

1 heaping Tbls organic Cocoa Powder (Rapunzel or fair Trade) [is

Cocoa Powder raw approved? If not maybe substitute Raw Chocolate

http://www.rawfood.com/cgi-bin/order/index.cgi?id=486530889975-

1771 & d=single & item_id=1004 & c=Raw/Organic_Food & sc=Cacao/Chocolate & tc= ]

2 Tbls Agave Nectar, or a pinch of Stevia powder or a few drops of

Stevia

liquid [i think she used Agave Nectar, otherwise Stevia drops]

1/4 tsp Chai spice mix

6 ice cubes

 

Blend until smooth. Enjoy with a spoon or thick straw! Creamy, thick

and rich like ice cream-no one would guess it's healthy!

 

To make a Green Milkshake substitute 1 Tbs. Green Powder (Chlorella,

Spirulina, Blue Green Algae, Nature's First Food, Pure Synergy,

Barley Green, etc) instead of Cocoa Powder [she didn't make this one,

but I thought I'd leave it in just in case someone wanted to try it.]

 

This is a great drink to start your day with, or anytime you need

extra energy. It is a super quick way to get the extra nutrition you

need. Green powders are extraordinary super food concentrates

 

Michelle Gronen

web-site: www.PureJoyLivingFoods.com

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Let me know if you like them too!

 

Minnie