This is the best pate I have ever tasted. It’s so simple, fresh, and cool, and it reminds of a light tuna salad without the tuna! These crackers are fantastic with a plate of sliced carrots, celery, and Fiesta Crackers.
*Based on prices the author paid to make the recipe.
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Very neat, Brandi. Thanks.
I did notice that you didn’t use the whole celery stalk–you seemed to toss the end piece even though it would be ground up and that the video called for stone ground mustard and you have Dijon on the above recipe. I think Dijon has alcohol, doesn’t it? wine?
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I tossed the bottoms because they had dirt on them that wouldn’t wash off. But I could have easily kept them in the recipe. You can really use either kind of mustard. I just use whatever I have. The Dijon mustard that I have in my fridge has vinegar instead of wine, but Dijon can also have wine in it. It just whatever you prefer.
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Sounds divine. I’m new to this site and love the way you demoed the recipe.
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Donna, thanks for the feedback! I like it too. It makes editing a breeze. I don’t have to worry about my clothes or my hair. lol, it’s awesome!
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Here in Germany we have a bank holiday today, but when the shops are open again I shall get what I need to make this. I must admit I’m not too keen on celery, but will give it another go ; )
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It seems kind of misleading to give a per serving price for raw food on a budget. It would be great if I could buy a 1/3 cup of nuts and a T of mustard but I can’t.
When I purchase what i need believe me its a lot more than $2.
I’m not understanding this new way of marketing “a raw diet”
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Roz, thanks for your comment. I had this same issue when I was trying to figure out if I should provide the costs for the amount you buy or the amount you end up using. And the problem is that if I provide the costs for the amount you buy, it assumes that you will only use these ingredients once. It is more realistic that when you buy, let’s say olive oil, that you will use it for multiple recipes. This means that the cost of the olive oil will spread out over time. Also, considering that many stores are selling nuts and spices in bulk bins, it is now possible to buy only 1/3 cup of nuts. Together, this made me decide to provide cost estimates for the amount you use instead of what you buy. Plus, the same ingredients are used over and over again in the recipes from the book, so you will undoubtedly reuse them. However, to address the issue of having to pay upfront for whole food items, I discuss this in the section 3: “Start Up Costs” of the book. I hope to eventually write a free blog article on this topic, but that won’t be any time soon. I hope this helps. And one tip…type nicely…Have a magical day!
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I do understand that. For me it just seems to be very expensive. Only because if you are 100% raw, nuts and veggies and fruit don’t last long, so you are constantly purchasing those items. I paid $11 for brazil nuts that will last me for 2 recipes, not to mention the $38 case of oranges that will last for about 1 week if I provide my family with fresh juice everyday. Last week was the first time that I prepared raw for every meal for all 5 members in my family. I spent $150 just buying the basics and had to go back to the store 3 times for more fruit and veggies. The bottom line is the health of my family is definately worth the added expense, but sometimes you just ain’t got it to give.
Not sure what I’m going to do for the next few weeks, as I’ve used up quite a bit of our monthly food budget which is $400. It’s time to get very creative and get closer to God by fasting. 
(wonder if my husband will go for that?) Thanks!!
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Roz, by the way, you can download chapter 3 of the book on the website for free. Just click here: http://www.rawfoodsonabudget.com/?page_id=6
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Roz, I completely understand. Check out chapters 3 and 4 from my book because they may be helpful. In the meantime, my suggestion to make the grocery store your last option when buying food. To meet your budget, you need much cheaper sources to access your food. In chapter 4, I provide a ton of different ways to access fruits and vegetables that don’t involve the grocery store or health food stores. I am not sure where you live, but having some sort of indoor or outdoor garden would be helpful here as well. Also consider buying the most nuts you eat in bulk. For example, every year I buy a 25 lb bag of sunflower seeds in the late fall, and it lasts me for 8 or so months. And I end up saving a $1 per pound. I hate to keep referring you back to the book, but honestly, it has the most information on how to access inexpensive raw foods. I can’t list them all here…the post would go on for miles…plus who has the time.
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ok thanks, will do. I will purchase it!
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I loved the show and it really demonstrates how quick and easy it is to create a nutritious meal in minutes. This is a great channel and I will definitely watch more.
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Thanks! It is a super easy recipe!!!! And it tastes so good!
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I will have to try this Brandi. Thanks
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Yay! Let me know how it turns out!
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This was my first video to watch and you are amazing! Very simple and straight forward. I will try and make it this week!
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Thanks Tamya!!!! Enjoy the pate! It’s so amazingly yummy!
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Loved the demo. I have joined your club and wonder if these recipes are written. I like to print them out and follow the recipe since I don’t have the computer in my kitchen and it seems a bit silly to hand write the recipe. It looks great and I am making it tonight. Thank you. You Rock!
Lyn Evans
Seattle, WA
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Lyn, yes almost all of the recipes (including the pate recipe) are in Raw Foods on a Budget. Some of the green smoothie recipes are only in Confessions of an East Coast Raw Vegan.
-Brandi
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Hi Brandi. The pate looks great. However, Dijon mustard isn’t considered a raw food, is it? I’m getting the impression that you are following a “mostly” raw diet, not a 100% raw diet. Is this true? I ask just so I know where you’re coming from and what I can expect in terms of other recipes you offer.
Looking forward to your reply!
Lori
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Lori,
I am probably 99% raw. There are a few things that I use that are not raw. I just use them in very small amount so I don’t really care. So, I used Dijon mustard in this recipe because the store had run out of the stone ground mustard that I usually would buy. The Dijon mustard I used could be raw…it just depends on how it was manufactured. It seems that many of the good stone ground mustards are raw, but I am not sure. You can always just use mustard seeds instead. I mean that is mostly what dijon and stone mustard is any way. The other non-raw foods that I use are vinegars like rice vinegar, brown rice vinegar, ume plume vinegar, and balsamic vinegar. Oh, and agave may be a non-raw food.
That is it! I hope that gives you an idea of where I am coming from!
-Brandi
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Brandi – Thanks so much for sharing more about how your focus is on being almost 100% raw. Sometimes I have to remind myself that being raw or mostly raw is heads and tails above the American diet, and one does not have to be 100% raw to benefit. I sure appreciate your reply, and I look forward to learning more from you in the coming weeks and months!
I’ve never heard of ume plume vinegar. It sounds enticing.
Lori
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Lori,
You are right. You do not have to be 100% raw to benefit from the wonderful effects of fruits and vegetables. Actually, I have never advocated 100% raw diet. I am an advocate for raw fruits and vegetables; the more you eat the better. I just do better on a very high raw diet, so 99% or 100% works for me.
Ume Plume Vinegar is a very salty vinegar that is used in Asian cuisine. The first time I purchased it, I did by accident. I like to use it in my miso soup and that’s just about it. But, you can make drinks out of it.
-Brandi
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Made this for lunch today, so delicious. Thanks for the awesome recipe!
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You are very welcome!!!!
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I can’t access this video…?
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Lori, Hmmm. Try restarting your browser or computer. That usually fixes it. -Brandi
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@Lori ….perhaps just click try again when the LightBox opens or close the video and reopen.
Brandi I like the recipe but it would tase so much better on those crunchy sounding crackers.
What were they?
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