1 cup almonds, soaked for 24 hours
1 cup pecans, soaked for 24 hours
1/4 cup chopped spinach
2 cups of carrots
1 tbsp olive oil
1 tbsp finely chopped scallions
1 tsp cayenne pepper
1 tsp sea salt
Chop nuts, one cup of carrots and spinach in a blender. Juice remaining cup of carrots. Combine all ingredients and mix well in a bowl. Take mixture and tightly press into a small casserole dish. I enjoy flax seed crackers to dip in pate.
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