Almond Pâté

Soaking almonds: Soak almonds for 8 hours in water or over night. They will double in size and become softer. A quart jar works well for soaking.

2 cups of soaked Almonds
¼ to ½ cup of Water
¼ cup Olive oil or Flaxseed oil or Udo’s oil blend
1 large or 2 small Garlic Cloves
Juice from ½ to 1 Lemon
Favorite herbs

1 Red Bell Pepper (optional)
Real Salt or Braggs Aminos to taste


Blend almonds and water in blender or food processor, adding oil slowly to emulsify. Add garlic, lemon, seasoning, red bell pepper and salt to taste. Blend well and enjoy. Use within 7 days.

Great as a vegetable dip, spread on sprouted tortillas or on veggie wraps!


Variation (a great one to try for St. Patrick's day, the color turns green):

½ to 1 cup Almond Dip
2 cups finely chopped spinach
1 cup finely chopped parsley
1 cup finely chopped green onions

Mix well together and serve.

Classic Hummus

This is a great classic hummus recipe. You can use this as a base recipe for other hummus variations too.

3 Tbs. Extra Virgin Olive Oil (cold pressed)
Juice of 1 Lemon
1-2 Garlic Cloves
1/8-1/4 cup Raw Tahini (I use less usually)
1 can Garbanzo Beans, drain most water leaving a little
1-2 teaspoons Cumin
Garlic Herb Bread Seasoning (Spice Hunter) to taste
Real Salt or Sea Salt to taste

Blend all ingredients in a Vita Mix blender or food processor until smooth. Serve with your favorite veggies, sprouted wheat tortilla, or use as a spread in wraps and sandwiches.

Christmas Tree Veggie Platter

I saw this adorable idea on the cover of the "Pillsbury Holiday Appetizers" magazine. Last night I took this to a Christmas dinner we attended. It was a huge hit! This would also be a fun platter for a children's Christmas party. My kids thought it was "awesome". Not only is it awesome, but teamed up with a dip like hummus over the traditional ranch dip, it's also very healthful.

HaPpY HoLiDayS!!!