Walnut and mushroom paté

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Last tuesday i had a big recipe testing day.

It’s alsways very exciting to spend the day in my home kitchen to experiment with raw food. Today i decided to make a LOT of food, instead of testing only one recipe, i thought it would be great to actually have a proper testing, and picture day. A day like that allows me to let my creativity come out, and ideas pop up all along the day as i make recipes up.

Because i was going to end up with a lot of food and didn’t think i should eat it all by myself, i invited my local friends to share it and to hear their feedbacks!

Some people asked me how i come up with ideas, and how i make up some recipes. Well really, i am not sure anyone can say that they ever completely invent a recipe. It’s always a blend of influences from finding ideas in books, experience in kitchens, but also smells, colours in everyday life, and other past experiences. Everyone has something to say and i believe everyone can create.

So let your imagination take you!
Here is another pic of what i prepared, and i am giving you the recipe for the walnut and mushroom paté.

Walnuts are best eaten very fresh as they go rancid very quickly. If you can get some fresh walnuts and crack them, that’s wonderful.

In the market look for the nuts that should feature bright brown colour, compact, uniform in size and feel heavy in hand. Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odours and flavours. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they’re rancid. And if they’re rancid, you should throw them away. You can store your walnuts in the fridge I an airtight container. Wait to shell or chop walnuts until you’re ready to use them. The same applies for ground walnut meal; don’t grind walnuts until you’re ready to add the walnut meal to your recipe. This will help maintain great flavor.

Walnuts are a great source of Omega 3 fatty acids and are very poor in carbohydrate. These nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamine, pantothenic acid, vitamin B-6, and folates. They have a high content of Vitamin E, a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals. They also very are rich source of minerals like manganese, copper, potassium, calcium, iron, magnesium, zinc and selenium.

Walnut and mushroom pâté

2 cups/ 240g of walnuts, soaked in water overnight, drained
1 stick of celery
3 large Portobello mushrooms
6 sun dried tomatoes, soaked in water for about 20min and drained
1 lemon juice
2 TBSP olive oil
2 TBSP Tamari
Black pepper

Slice the mushrooms and marinate them in the mixture of olive oil, lemon and tamari. Set aside for about 3Omin.

In a food processor, mix the soaked and drained walnuts with the celery, the drained tomatoes and the marinated mushrooms. Blend and season to taste with black pepper, salt if needed and a dash of olive oil. Simply adjust to your own taste. You can serve this pâté as a dip, or fill some chestnut mushrooms with it. Have fun!

It will keeps for about 3 days, in the fridge.

For more ideas, check my blog www.livingfoodandyoga.blogspot.com

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