The Raw Foods Evolution

Friday, April 08, 2005

Pate, & How to Make Raw Vegetarian Fast Foods

This is the newsletter for and discussing the nutritional health benefits of raw vegan fast food.

There is just not enough time in the day to get everything done! How is it possible to eat healthy when we're all too busy?

People are always telling me, "Mike, I would like to eat a raw foods diet, but I just don't have the time."

If you don't have time to spend in the kitchen and you love fast food, then the raw foods diet is perfect for you! Fast food keeps you out of the kitchen and allows you to accomplish more goals each day.

Below, I will share some tips on fast food found in my eBook, "The Health Evolution". Purchase it now by visiting my website,

One of the best aspects of raw fast food is the lack of trash. Always save the food scraps to recycle in your compost pile.

There is no food faster than fruit. It may be eaten at any time and any place. There is no preparation time, no clean up, and it supplies the fuel to keep your body full of energy.

The blender is the greatest time saving appliance. Eating blended foods will save you hours of chewing time each day. Blended foods include fruit smoothies, the Victoria Boutenko Green Smoothie, and the Ann Wigmore Energy Soup. They provide you with easy to digest, high-energy nourishment that your body will absorb in minutes. Be sure to chew each bite 30 to 40 times or until it becomes liquid.

The dehydrator is another wonderful time saving appliance. You may easily prepare a whole month's worth of food in just a couple short hours. Dehydrated fast foods include mouth watering soaked and marinated nuts and seeds, chips, granola, crackers, cookies, popcorn, fruit, marinated vegetables, and more.

Imagine having the world's best tasting raw organic dehydrated foods at your
disposal for instant snacking and immense gratification. One of the greatest time saving actions you will take is washing all your produce immediately after it's purchased. As you prepare your dinner salad, make extra large servings for the next few days. Store the pre-made salad in refrigerated airtight containers for future meals.

Pate is a staple in my kitchen. It is quick, easy, delicious, and is full of nourishment to keep your energy levels high. Fresh lemon juice and salt (Himalayan or Celtic sea salt), will act as a preservative. They allow the pate to be stored between 4 and 7 days. Combine the pate to your pre-made salads throughout the week for quick, fast, and delicious meals.

I will give you a specific pate recipe, and then you'll discover how to make your own. The basic recipe is 2 cups of nuts and seeds, lemon juice, and 2 cups of vegetables.


2.0 Recipe: Cascadian Pate

-2 cups soaked almonds, (soaked 6 to 12
hours, 8 hours is average)
-(1/2) Cup hemp seeds
- 1/2 cup tomato
-4 Tablespoons lemon juice
-(1/4) C onion
-1 Tablespoon Miso, (I prefer South
River Miso)
-(1/2) Cup fresh cilantro
-2 teaspoons cumin
-1 Tablespoon minced ginger or garlic
-1 cup diced red bell pepper
-(1/2) cup diced carrots

To prepare, you'll need a food processor. Use the chopping "S" shaped blade. Put the nuts in first. Run it on high for about 5 minutes or until the nuts are all broken down and stick together. Next, gradually add hemp seeds and lemon juice.

As the processor is running, gradually add small amounts of the remaining ingredients. Process the pate until it is a fairly smooth consistency.

Save some of the diced up veggies to mix in at the end for extra color and texture. Serve on a bed of greens and garnish with some colorful veggies.

You may also prepare this using a heavy-duty juicer that comes with a blank plate.

Pate also makes a great filling for nori rolls, as a dip with raw chips or veggies, and as a sandwich filling with dehydrated crackers or raw breads. You could also form the pate into burger patties and dehydrate.

The secret to making delicious pates is to balance the major tastes. There are many different tastes our taste buds can detect, and they should be present in each dish.

There are two approaches to balancing recipes. The first approach is to balance the five major tastes, which are sweet, salty, bitter, sour, and spicy. The second approach is to balance the 4 major tastes of fat, acid, salt, and sweet. This balance is the foundation to creating ethnic dishes.

Create a recipe base with either the 4 or 5 major tastes and play around with the herbs and spices to create unique recipes. When you're ready to use the pate, you may add different vegetables, herbs, and seasonings to give it a new ethnic taste.

For example, for an Asian pate add combinations of onions, parsley, bell pepper, cucumber, ginger, bok choy, celery and Chinese 5-spice powder.

For an Indian dish you could add carrots, cumin, cauliflower, ginger, peas, cardamon, garam masala, tandoori, and turmeric.

For a Mexican dish the major flavors are cilantro, tomato, avocado, lime, cumin,
garlic, olives, chili powder, cayenne pepper, and japapeno pepper.

A Thai pate would include basil, lime, young coconut, oregano, curry, lemongrass, and olive oil.

Are you craving seafood? Just throw in a big handful of dulse sea vegetables, two tablespoons of fresh dill, a couple drops of DHA algae oil, and a little spirulina.
The vegan DHA algae oil makes any dish taste exactly like fish!

The combinations are endless and you will enjoy creating new flavors. Some popular pate ingredients include the following.

A combination of nuts or seeds:
Macadamia nuts, pine nuts, almonds, pecans, walnuts, hemp seeds, pumpkin seeds, sunflower seeds, tahini, flax seeds.

Carrots, olives, bell peppers, bok choy, beets, celery, sweet potatoes, onion, etc. (Always dice up the veggies into small pieces.)

Alternatives to lemon juice include raw apple cider vinegar or the juice of oranges, limes, and grapefruits.

Raisins, apples, pears, grapes, fresh orange juice, agave nectar.

Olive, hemp, flax, coconut oil, and Udo's Choice Perfected (or Ultimate) 3, 6, 9 Oil Blend.

Parsley, cilantro, sage, dill, thyme, rosemary, and chives.

Soaked Sun-dried tomatoes, psyllium, and flax seed powder (made by grinding dry flaxseed in a coffee grinder or spice mill)

Thank you for reading, and have a wonderful day!


P.S. Discover more on the ultimate fast food diet in "The Health Evolution",
pick up your copy at

P.P.S. Who do you know that could benefit from living foods? Please feel free to share this newsletter with them.

P.P.P.S. This recipe is from "Eating without Heating" page 144, it says "This recipe is a good substitute for popcorn"

9 cups walnuts unsoaked
2 cups nama shoyu or 3 tablespoons salt
Enough water to submerge the walnuts an inch
3 tablespoons hungarian paprika
3 tablespoons raw honey
1 teaspoon cayenne powder

Mix all ingredients into a gallon jar and let walnuts soak for 24 hours. Spread out onto teflex sheet and dry in dehydrator for 18-24 hours or until totally crunchy and crisp. With the nama shoyu, when walnuts are done soaking, you may drain the fluid into a container and use it in a salad or to season a dressing, or simply as a salt substitute. Yields approx. 1 pound of ready-to eat mix.

Michael Snyder
"Transform Your Diet and Improve Your Health In Record Time with Proven, Time-Tested, Evolutionary Strategies. Free eBook, eZine, and Articles to Awaken Your Passion."