BLACK OLIVE PATE (Raw Vegan)
This recipe came to me via the Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.
2 C pine nuts, soaked
3/4 C Organic black olives
3/4 C water
1 C fresh parsley, finely chopped
1 C tomatoes, diced
Makes 2-3 servings
Process nuts, olives, avocado and water in a blender until creamy; combine mixture with parsley and tomatoes and mix well.
This dish is great to dip homemade dehydrated crackers, cucumbers, celery or other vegetables with. Even scoop the pate into a chard or lettuce leaf and wrap it up.
I was quite surprised at how great this dish tasted and how filling it was. This pate and others like it will be a very helpful addition to my afternoon and evening nutrition plan.
Train Mind, Body & Spirit
Nathane L. Jackson cscs & kbts
WBFF Pro & VEGA Ambassador
Nathane Jackson conducts 1-on-1 and group training business in downtown Toronto, as well as offers a comprehensive International Online Coaching and Nutrition Program for general fitness and athletes, as well as special programs for golfers and physique competitors.
For more information about Nathane Jackson Fitness, please visit www.nathanejackson.com