Pecans may conjure images of sugary, Thanksgiving pies, but they’re also a high-protein nut that research indicates could have the ability to fight prostate cancer in men. They’re also antioxidant rich and, for all those low-carb fiends out there: Just one serving (seven to eight nuts) contains the same amount of protein found in a one-ounce serving of meat. In this “paté” recipe, they’re combined with cilantro, which helps the body detox and chelate heavy metals from the blood. Happy spring cleaning!
Sweet Chili Pecan Pate
3 cups pecans, soaked 30 minutes
1/2 cup sunflower seeds, soaked 30 minutes
1/2-cup date paste (1/2 cup dates blended with 1 cup water)
1 tbsp chili powder
1 tsp sea salt
1/2 tsp lemon juice
1 clove garlic
1/4 cup chopped cilantro
1/4 cup water, optional
1. In a food processor add the cilantro, lemon juice, chili powder and garlic. Pulse until the mixture has broken down slightly and the garlic is finely chopped.
2. Add in the date paste and blend until smooth.
3. Add in the pecans and sunflower seeds, blend until smooth scraping down the sides of the food processor as needed and adding water if the mixture is too thick.
Douglas McNish is executive chef at Grail Springs Retreat & Spa in Bancroft, Ontario. He also teaches food workshops, gives cooking demos, and his first raw cookbook will be available through Robert Rose Publications in Canada, the U.S., U.K., and Australia in March 2012. Check out Doug’s recipes on Blisstree, and our recent interview with him: From Drug Addiction to Veganism: Raw Chef Douglas McNish Dishes on Food, Recovery, and The Secret.