A Delicious Garden Pate Salad (Raw Food Recipes) : The Renegade Health Show Episode #816

Thursday May 5 | BY |
| Comments (34)

Ann and Shivie are back at it in the kitchen today…

In this episode, Shivie makes a delicious spring garden pate salad.

How can pate and salad to together?

You’ll just have to watch… LOL!

Take a look…

Your question of the day: What you planting right now in your garden?

Click here, scroll down to the bottom of the page and leave your comments now!

If you want to learn more about Shivie, you can check out her website (here) or visit her on Facebook (here)!

Here’s the raw food recipe for ya!

Garden Pate

Ingredients:

1.5 cups sunflower seeds (soaked for 4-8 hours and rinsed well, can also be dehydrated)
5 carrots shredded
4 stalks celery, chopped fine
2” ginger chopped fine
4 cloves garlic chopped fine
1 tsp Himalayan pink salt
Chopped red onion to taste (or scallions or even both!)
3 tsp olive oil
Juice of 1 lemon or lime
½ cup raisins
¼ cp black sesame (optional)

Put the sunflower seeds in a food processor with the S blade and pulse until medium to fine powder. Place in a large bowl.

Add grated carrot, celery, raisins and onion and mix by hand or with spatula. Add ginger, garlic, salt and lemon or lime juice and mix together. Drizzle olive oil over the salad and mix one more time.

Garnish with black sesame seeds.

This is great on butter or romaine leaves as a wrap, or atop a big green salad or just one its own as a snack. Keeps three to five days in the fridge.

Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

34 COMMENTS ON THIS POST

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  1. Jasmine says:

    That looks fantastic!

  2. Catherine says:

    Tomatoes after Monday to avoid a possible frost here in Pittsburgh. Also a lovely flower that my four year old son django gave me at preschool for mothers day!

  3. barbara says:

    So far herbs –

    3 kinds of parsley, and basil, thyme, rosemary, oregano and cilantro.

    It’s still to chilly at night for anything else in CT.

  4. eyla says:

    Basil, kale, butternut squash, courgette, and lots more hopefully.
    Thanks for the recipe, looks lovely!

  5. oreganol says:

    I’ll add that one to my recipe book. Every time I see an interesting recipe, I add it to my book so that I have a great choice of what to eat when I can’t decide. It always amazing me what great recipies I’ve forgotten about.

  6. Dee says:

    Yum, looks good. I am planting dandelions.

  7. Leam says:

    Recently we planted red veined sorrel, dill, patty pan squash, cucumbers, tomatoes, basil, tomatillos. Early in spring we planted and have been harvesting and enjoying many varieties of lettuce, spinach, multi-colored swiss chard, fava beans. The fruit trees are loaded with fruit as well as the blueberry bushes although a little dinged up from a hail storm.

  8. Beth says:

    My garden is non-existent at the moment.
    When we get it sorted I want to plant: tomato, peppers, cilantro, rosemary, mint, sage, cucumber, romaine, carrots, summer squash, onions, garlic, and winter squash.

  9. Marianne says:

    ME!!! I am planting me in the garden to saok up all this lovely weather we’re having;-)) hehe, and I just had salad wraps for dinner – look forward to trying this recipe though…
    …mine is a communal garden but i’ll be joining our gardening group Weds so then I’ll know what’s growing!Xx

  10. Oh my! Looks amazing and sounds amazing 😀
    I have to try this tomorrow for sure : ))

    You guys rock, I realy love your raw food recipe videos, please never stop doing them!!! =D

  11. Karen says:

    Heirloom tomatoes, eggplant, zucchini, salad greens, basil, and I can’t believe it but I found tree collards. I’m planting a bunch of those. They will feed me just in case there is a disaster and nothing else is available. I LOVE to be in my garden!

  12. Melissa says:

    We don’t have a garden yet, but when we do, I plan on growing rosemary, thyme, kale, cherry tomatoes, avocados, and more! 😀 I can’t wait to be making food with ingredients straight from my backyard!

  13. Kuru says:

    I love salad wraps; this looks fabulous. Mixing with hands is great too, though I’d rather see the rings on the side.

    Enjoying garden fresh celery, parsley, eggplant, oregano, arugula, bok choy (so very hardy), edible hibiscus, holy basil. Will try kale again, though it was not a great success last go round. We’ve had wonderful rains the last 2 days; everything is smiling, including me! 🙂

  14. jackie says:

    Too early to plant here in Chicago, but do have some parsley growing already :). Love your videos…

  15. Velda says:

    Well, I started a community garden in my back yard, and it is huge …. can’t even list all of the things we have. Part of what we have is squash, tomatoes, celery, chard, parsley, cucumbers, potatoes, beets, corn and much more. It has been a lot of work, but things are coming up already and looking great. We are all very excited. Great show, Ann Marie. Thanks for bringing such great things to us.

  16. rf k says:

    nothing like a little hand to nose wipe, at 3:25, before mixing by hand, to enhance the flavor…

  17. Rebecca Cody says:

    It would be fun to know where the various gardeners live. This spring has been the coldest on record in the Northwest, so we haven’t planted anything but early spring greens, peas, etc. The swallows came back about a month later than usual!

    We were in San Francisco in January and I bought a packet of seeds in Chinatown, with the name written in Chinese. I had no idea what it was, other than some type of cabbage family member. We got home and I planted it. Then I scanned the hand-written Chinese characters on the packet to a Chinese woman here in town and she told me it is called Leaf Mustard. She says it is kind of bitter. She likes it but her kids don’t. It’s up now, so it will be fun to see how it tastes, after it gets a few more leaves.

  18. Dori says:

    This salad looks beautiful! I can taste it now. I will make this for lunch on Monday.

    Still a little early up here in Alaska to set our garden, however I have started getting ready. My friend built be two nice raised bed/boxes.

    I have started (green house) tomatoes, squash, peas, kale, herbs, lettuce, cucumber, onions, and more. I can’t wait to get them in the ground.

  19. Awesome-looking recipe from Shivie! Plan to reblog. Cheers!

  20. Sandi S says:

    I’m enjoying tomatoes, basil, rosemary, and radishes right now. Waiting for my carrots, green beans and holy basil to reach maturity. Didn’t have luck with my zuchinni (go figure!) I crowded it too much…will know better next time. Just moved to a new home a few months ago and this is my first time with raised gardens….so much fun! Thanks for the recipe – can’t wait to make and enjoy!

  21. Amanda says:

    I am in England and growing heirloom tomatoes, cucumbers, courgettes, onions, celery, melons, peppers, pumpkins, sweetcorn, strawberries, and lots of green leafy veg.

    This year I have also grown three stevia bushes (actually they are only about 1cm tall at the moment!) as well as some other interesting plants like liquorice, sugar cane, chia, wild garlic and goji berries.

    I also have lots of fruit and nut trees including apricots, figs, apples, pears, cherries, mulberries and walnuts. I’m also growing grapes, chokeberries and have just planted a North American Paw Paw tree which most of you will probably know about but is relatively new to the UK.

    Today’s recipe looks great and I’m going to have it for lunch. Thanks. These videos are very inspirational.

  22. Nick says:

    Lambs quarters
    Nettles

  23. Wendy says:

    South Alabama: Lettuce, parsley, oregano, thyme, basil, purslane, chard, tomatillo, spinach, sunflowers, and the mint is up and spreading!

  24. Gail says:

    TN – I don’t know what I’m doing necessarily, but this is my second time using my 3′ sf garden and in it are:

    mustard, spinach, kale, arugula, beets, and swiss chard.

    YUM.

  25. Rob says:

    To Nick: LOL – good one (weeds)

    I have everything in after I plant the sunflowers today. The join Tomatoes, celery, carrots, squashes, cukes, melons, spinach, lettuces, beans, corn, fennel, dill, parsley, various kales, cabbages, turnips, peppers, Brussels sprouts, scallions, shallots, onions, garlic (just from memory). Perennials like rhubarb and oregano and medicinal herbs. I took 8 days of vacation in April to get it all done (Pennsylvania zone 5).

  26. Linda says:

    That salad looks yum….
    We have planted in our garden red-white onions, red chard, summer squash, egg plant, cucumber, stevia, beets, banana peppers, bell peppers, cayenne peppers, jalapeno peppers, tomatoes. White acre peas. Christmas beans. Red potatoes which we have already harvested.

  27. Lou says:

    Wow Rob you are ambitious and I am envious of your variety, am already eating from my garden, cukes, lettuce, radishes are finished, peppers…. but recently have planted watermelon…. I am south of Austin, so we have almost two growing seasons, hot and hotter.

    Enjoy the garden……it’s fresh!!!

  28. Melissa says:

    We’re in central IL and have spinach, fresh pea shoots, lettuce and sorrel. Everything can be planted now, so we are busy starting on the list – squash, corn, melons, fennel, greens, herbs, etc,etc,etc! 🙂 We like your blog and are attempting to eat more and more raw food. It is hard with five children!

  29. James L. says:

    Started in my sunny window..Basil, yellow paste tomato, beefsteak tomato, summer squash, corn…sprouted in 2 days….etc. Can’t plant til June here in the Adirondacks 🙁 Thanks for the recipe !!!

  30. Mmm, sounds yummy. I’ll have to give this a try! ‘Tis the season for salads!

  31. Here in central Texas I am already harvesting cherry tomatoes, with 3 other varieties growing. Also zuccini, yellow and crook-neck squashes, bell pepper, collards, chard, green beans,basil, lemon balm, cilantro, parsley, oregano, thyme, peppermint, rosemary, all in two elevated square foot gardens!

  32. Mario S says:

    Thanks for the great recipes, wow!
    My garden has Roses which I read are eatable but I use only a natural spray on them to keep bugs off as they love them;
    1 tablespoon Coconut oil
    1 tablespoon Vinegar
    1 liter spray bottle

    Melt Coco butter and add it and the Vinegar and water to the bottle, shake and spray leaves and buds but not delicate leaved plants because they wilt from the Vinegar.
    I store it inside but put it in the sun to warm and melt the Coco before use. It’s also effective for spider control.
    Spirulena/Chlorella makes my flowers grow wild and huge!! Love you guys!

  33. Catherine says:

    So, so good! Thanks for the recipe!

  34. Qu says:

    It’s such a nice recipe..but why is it described as a pate? Is that because it’s an option to mix it to that?

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