Carrot-Walnut or Carrot-Pecan Paté – from “The Candida Cure Cookbook”
If you’re the dinner party guest that’s asked to bring an appetizer, but you’re on the 90-Day Candida Cure Program, don’t worry. This program friendly and delicious carrot paté will please everyone’s palate.
Makes 2 cups
2 cups carrots, roughly chopped
¼ cup cilantro, minced
1 cup raw walnuts or pecans, toasted
3–4 cloves garlic, blanched
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
1 cup cooking water from carrots
Bring a small pot of water to a boil and cook carrots until they are soft or can be pierced through with a fork (about 15–20 minutes, depending on cut size). Do not discard water.
Meanwhile, mince the cilantro and toast the walnuts or pecans. To toast, heat a skillet over low to medium heat, add the nuts, and stir continuously for about 3–5 minutes or until they begin to release their aroma. Be careful, as nuts will burn if not constantly moving. When toasted, place in a small bowl and set aside.
As soon as the carrots are done, add the garlic cloves to the pot of carrots and blanch for about 30 seconds. Turn off the heat, remove the carrots and garlic from the water with a mesh or slotted spoon, and place in a food processor. Save the cooking water to use later for making the pâte.
Add the nuts, raw apple cider vinegar, and sea salt to the food processor and begin to puree. Add the carrot cooking water a little at a time, until desired consistency is reached. Adjust seasonings to taste.
Pour the puree into a bowl and mix in the minced cilantro. Enjoy with sliced vegetables or gluten-free crackers.
Note: For a nut-free version, substitute 1 cup of white beans (such as great northern) for the walnuts.
Enjoy this appetizer recipe and many others in The Candida Cure Cookbook.