Summer Pâté Raw Food

by Susan on July 25, 2011

When the summer heat hits, I am looking for quick, easy light raw food. Today I threw together a nut and seed pâté that you are going to love. There is about 3/4 of a cup of nuts and seeds plus a cup of chopped carrots, celery, etc. to lighten it up. I threw in some fun, super healthy spices, turmeric, cinnamon, and cumin to give it a lot of flavor. This blends up quickly with a food processor!

You can serve this in romain leaves, roll it up in chard leaves, and put it on flat breads!

Summer Nut and Seed Pâté

  • 1/4 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds
  • 1 cup finely diced carrots (in food processor)
  • 3 stalks finely diced celery
  • 1/4 cup dried currants
  • 1/2 cup scallions, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon

1. Soak the nuts and seeds for 8 hours, drain and rinse.

2. Place nuts and seeds in food processor. Process until finely chopped.

3. Mix together with the rest of the ingredients.

Serve on romain leaves, roll up in chard, or spread on flat breads!



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{ 14 comments… read them below or add one }

Jen Lapietro July 25, 2011 at 8:31 pm

Where can I get currants? I’ve never seen currants in any Florida store.


Andrea July 25, 2011 at 9:35 pm

Hi Susan thanks for this. It looks really delicious and so simple to do.
Isn’t currants and raisins the same? I thought they were but may be not.



Susan July 25, 2011 at 9:56 pm

In our store, the currants are near the raisins. And no, they are different from raisins. Smaller and not quite as sweet.


Reiko July 25, 2011 at 11:13 pm

Susan, this looks delicious! I love dishes that are healthy and tasty at the same time like this one! I bet the texture is fun with all the seeds and nuts as well.


Doris July 26, 2011 at 10:09 am

What is carmaden? You mentioned it in your opening paragraph but not in the list of ingredients. I want to try this ASAP. Thanks!


Susan July 26, 2011 at 10:27 am

Typo….should have been cumin. Thanks…


Gayle July 27, 2011 at 10:15 am

This looks wonderful. I am anxious to try it.


Micaela @MindfulMomma July 27, 2011 at 4:36 pm

This looks SO good Susan – can’t wait to try it!


Jodi~Getting Raw July 28, 2011 at 3:45 am

This looks so tasty! I’m in the middle of a Green Smoothie Revival at the moment but this will definitely be on my list to make when I finish. Thank you for sharing!


Elizabeth Rangel July 28, 2011 at 9:41 pm

Amazingly awesome! Wow, thanks so much, Susan!


Aran August 10, 2011 at 6:11 pm

Love the Pate recipe, I got told off today too for mentioning that I could smell Autumn in the air…lol
We’re in Northern Ontario…lol


shirmaster August 17, 2011 at 6:18 am

Thanks for sharing the recipe Susan, is this recipe came up with your creative mind? because its the first time I’ve seen this recipe, I’m living here in philippines and don’t have that kind of recipe.


Barbara March 13, 2012 at 8:37 pm

I made this Pate tonight. It is delightfully elegant in its appearance, the colors and textures blend so very well, great eye appeal. It is a hint spicy with the ginger and sweet with the carrots and currents. Only change I made was to add just a half tsp. of apple cider vinegar to bring the acid up a bit. After it was assembled, I felt that the flavors would enhance/blend by letting it sit overnight. I will test again tomorrow in case further adjustments are needed. What really appealed to me about this pate was the seed ratio of the mixture. When I first transitioned to raw foods I really craved the heavier nut pates. I think eating cooked food you are used to an overall heavier stomach feel. Now that I have added more green drinks and my vegetable love affair has grown to epic proportions…I don’t feel like I need that heavier fare. Adding the carrot and the celery to this pate was genius. Thank you Susan! I love your site so much and have learned so much from you! I am deeply grateful for your efforts.


Christi W February 19, 2014 at 11:43 pm

I made this today. I love it! I did sub dates for currants( a nod to my sweet tooth) . I wrapped it up in iceburg leaf. It tastes like chicken curry. Delish!


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