Karen Ranzi-Veggie Pate is a Great Recipe for Winter
By Karen Ranzi
(HealingTalks) We’re now in the Winter month of January, when many struggle to remain with a fresh raw food lifestyle. There are many simple ways to stay nourished and satisfied with the raw food lifestyle even in the colder months. People are thriving with this healthful lifestyle throughout the world, as I receive emails from countries far and wide, many in the northern areas of the globe. My class “The Winter Raw Food Challenge” focuses on the science of raw food nutrition, thermal properties of living foods, and how to make it work during the colder months. I’ve been doing it for close to two decades! Following is one of my absolute favorite winter recipes. Root vegetables are winter foods are readily available in northern climates, and rutabaga and carrots are a perfect combination for a delicious paté:
Root Veggies Winter Paté
3 medium carrots, chopped
1 stalk celery, chopped
1 medium rutabaga, peeled and chopped
Juice of 1/2 lemon, Juice of 1/2 lime
2 Tablespoons raw Tahini (sesame seed paste)
Process carrots, celery and rutabaga in food processor until finely ground. Add lemon and lime juice and Tahini and process until a smooth pate. This is one of my favorite dishes to place over a large green salad for a complete meal.
For more from Karen Ranzi, check her out at SuperHealthyChildren.com
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