Wendy Baziliian’s Carrot-Walnut Pate

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This delicious, tangy spread packs the one-two power-punch of walnuts and carrots. Rich in plant-based omega-3 oils and beta-carotene, the walnut and carrot combination provides a new way to spread on those phytonutrients and antioxidants. Serve on whole-grain bread, pita, flatbread, or tortilla with lettuce, tomato, onion, pickles, and Dijon mustard for a terrific vegetarian sandwich. Or enjoy it as an appetizer on whole-grain crackers or vegetables.

Serves 8

INGREDIENTS

1/3 cup walnuts, soaked overnight in the fridge and drained

1/2 cup diced celery

1/2 cup thinly sliced green onion

1 cup shredded carrot

1 whole lemon, juiced

1 clove garlic, crushed

salt and pepper to taste

PREPARATION

Place all ingredients in a food processor and purƒ©e for approximately 2 minutes, stopping the machine every 15 seconds or so to scrape down the sides of the bowl. Adjust the seasoning with a little salt and pepper.

Per serving:

44 calories
3g total fat
2g protein
4g carbohydrate
0 mg cholesterol
12 mg sodium

Wendy Bazilian, DrPH, MA, RD

Wendy Bazilian is a doctor of public health, registered dietitian, American College of Sports Medicine certified Exercise Physiologist and freelance writer in San Diego. She is an expert advisor to the spa industry and co-owns Bazilian’s Health Clinic with her husband and business partner, Dr. Jason Bazilian. Dr. Wendy is co-author of Eat Clean, Stay Lean (Rodale, 2015) and author of The SuperFoodsRx Diet (Rodale). Find her onFacebook and Twitter

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