Almond Truffle & Herb Paté


This simple paté bursts with flavor and good-for- us nutrients. Almonds are a cham- pion source of calcium and a clean


source of protein and healthy fats. Soaking the almonds plumps them, wakes up enzymes and makes them more digestible, also supplying more alkaline reserves for the body. White truffle oil (olive oil infused with white truffles) is a secret weapon for injecting sumptuous, sophisticated flavor, al- though the recipe is excellent without it.


Yields: about 3 cups (raw-living, dairy- free, gluten-free, low-glycemic)


1½ cups raw almonds, soaked for 8 hours and drained


6-7 Tbsp lemon juice, or as needed 3-4 Tbsp extra-virgin olive oil, or as needed


2-3 tsp white truffle oil, as needed ½ to 1 small clove garlic, finely minced 1 tsp sea salt, or to taste


Freshly ground black pepper to taste ¼ to 1


/3 1/3


cup chopped parsley leaves ¼ cup chopped basil leaves


cup filtered water, or as needed to blend to desired consistency


Endive Cups with Pine Nut Crème Fraîche, Figs and Olives


Little boats of enhanced endive are bites of pure delight. Creamy pine nuts are rich in healthy fats, includ- ing pinolenic, an essential fatty acid that curbs the appetite by triggering hunger-suppressing enzymes. Olives are loaded with iron, antioxidant vita-


PARTY-HOSTING TIPS n Create identification cards for appetizers.


n Decorate the buffet table with form and function using seasonal fruits, vegetables and small evergreen sprays.


n Double-line the kitchen trashcan, in order to catch any drips and to save time from having to hunt for another bag after the first one fills up. n Provide a small trashcan and a recycle bin in an easy-to-find place for guests.


n Use washable plates, cups and cutlery and cloth napkins. If opting for dispos- ables, look for tree-free bagasse plates (from sugarcane fiber), bioplastic cutlery and napkins made from recycled content.


44 Collier/Lee Counties swfl.naturalawakeningsmag.com


3 Tbsp chopped sorrel (optional) 2-3 Tbsp chopped chives


Soak almonds in 3 cups of filtered water for 8 hours. Drain and rinse in a colander.


Place almonds in a food proces- sor. Add lemon juice, olive oil, truffle oil, garlic, a scant teaspoon of salt and some freshly ground pepper. Blend, dribbling in water to aid processing as needed until mix- ture is as smooth as possible. Add more olive oil, lemon juice and water to thin to a preferred consistency. Add herbs and blend in pulses until well incorpo- rated, but bits of herbs are still visible.


Season to taste with salt and pepper.


Serve with crudité vegetables and/or healthy crackers.


min E and a special phytonutrient, hy- droxytyrosol, which helps keep bones strong. Fresh figs provide potassium and healthy fiber.


Yields: 2 dozen or so (raw-living, dairy- free, gluten-free, low-glycemic)


Pine Nut Crème Fraîche 2 cups pine nuts


¼ cup lemon juice, plus a bit as needed 1 Tbsp extra-virgin olive oil Filtered water as needed Sea salt


3 heads endive 6 fresh figs


1 cup Kalamata olives


2 Tbsp torn cilantro leaves (optional) 1 Tbsp chopped tarragon leaves (optional)


Flaked sea salt Freshly ground black pepper


Place the pine nuts, lemon juice, olive oil and pinch of salt in a food processor or high-speed blender. Blend until ultra-smooth, adding a tablespoon or two of filtered water as necessary to achieve the correct consistency. It should be very smooth, like a thick sour cream, and will thicken more when chilled. (The crème fraîche mixture may be stored in a tightly sealed container in the fridge for up to 2 days.)


Separate the endive leaves. Trim the figs and cut into thin wedges. Pit the olives and chop roughly.


Spoon a dollop of crème fraîche onto each endive leaf and spread. Top with fig wedges and chopped olives. Sprinkle with torn cilantro and tarra- gon leaves, if desired, and a sprinkle of flaked sea salt and freshly ground black pepper.


Serve immediately.


Rosemary Sable Squares


These crisp and crumbly


squares have a texture like shortbread and a savory and


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