This Rosemary Pate is a wonderful recipe for special occasions, yet it’s quite easy to make. Two of the ingredients may not be readily available everywhere in the world. The two are dulse, which can be substituted with another seaweed, and of course the fresh rosemary that is prolific in California and other moderate climates, but I’m not sure if it survives in areas with a hard freeze.
This recipe does require soaking the almonds for 24 hours, or at least overnight, but after that this recipes comes together very quickly.
It’s amazing how a raw spread or pate like this one can turn a simple meal of raw vegetables into a gourmet feast. This would be an awesome recipe to take to a raw food potluck, or any potluck for that matter.
¾ cup of almonds soaked for 24 hours
1 zucchini cut into junks
2 large handfuls spinach (about ¼ pound)
1 large sprig of fresh rosemary - strip the needles from the stem
Handful of dule seaweed soaked in just enough water to cover
1 knuckle of fresh ginger root
Juice of ½ lime
1 tablespoon chia seed –used to absorb any excess liquid and firm up mixture
Add the almonds, rosemary needles, zucchini, dulse with soak water, ginger root, and lime to your blender and pulse to mix roughly. Add the spinach and blend until smooth. Add the chia seeds and blend another few seconds. Add more of less chia seed to achieve a firm consistency.
I served the pate in crimini mushrooms so I threw the stems into the blender as well. I love ginger and add it to many of my recipes as you have probably noticed looking around the website, but I do think it contributes to the rosemary pate.
The ¾ cup of almonds will yield about 1½ cups after soaking and the total recipe will yield about 16 ounces of finished rosemary pate. It will keep in the fridge in an air tight container for several days.
As you can see from the photo above I served the pate inside crimini mushrooms, but the pate goes well with any fresh veggie or raw cracker. This could even be used as a salad dressing.
Nutritional attributes of the ingredients:
Almonds contain good amounts of folate, B1, B2, B3, B5, B6, vitamin E, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, omega 6, oleic acid, and are high in amino acid arginine.
Limes (yellowish when ripe) contain bioflavonoids, citric acid and pectin. It’s said limes are good to eat for cancers, heart problems, strokes, constipation, the blood and nerves. They contain good levels of calcium, phosphorus, magnesium, and potassium. They have a cleansing and alkalizing effect.
Spinach has a high nutrient density, good for the blood due to its rich iron and chlorophyll content, and it not only builds the blood, but stops bleeding. Some say it’s a specific remedy for nosebleeds, herpes (due to its sulfur content), a great diuretic and laxative. And it cleanses the blood of toxins. Spinach is a mild laxative, is soothing and nourishing, and contains good levels of beta carotene, folate, vitamin K, B1, B2, B6, vitamin C, vitamin E, calcium, copper, iron, magnesium, manganese, potassium, sodium, zinc and omega 3.
Zucchini leaves an alkaline ash, is high in beta carotene, vitamin B1, B3, B5, B6, vitamin C, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.
Rosemary is an antiseptic, antimicrobial, a tonic and diuretic. It contains good levels of beta carotene, vitamin C, folate, B1, B2, B3, B5, B6, iron, copper, manganese, phosphorus, potassium, calcium, zinc, magnesium, omega 3 and omega 6.
Dulse is a nutritional powerhouse, is alkaline, contains high levels of beta carotene, vitamin C, vitamin E, and most of the B vitamins, including B6, contains high levels of iodine, as well as calcium, iron, manganese, magnesium, potassium and zinc. A quarter-ounce of dulse provides about 30 percent of the recommended daily allowance of iron, and one cup of dulse can provide 4 to 6 grams of protein.
Ginger is a digestive aid, a warming spice, it’s cleansing, and an overall tonic. Ginger contains good levels of vitamin B3, B6, vitamin C, copper, magnesium, potassium, iron, manganese and phosphorus.
Chia seeds have a good omega 3 to omega 6 ratio at slightly more 6 than 3. Contains ALA, is an anti-inflammatory, a mild laxative, and soothing for the digestive tract. Chia seeds contain good levels of calcium, copper, manganese, phosphorus, zinc, protein and fiber. Different varieties can vary quite a bit in nutritional make up depending on where they were grown.