Broccoli-Tahini-Kimchi Pate

Post

Comments   |   Recipes For Health

A few weeks ago we had the amazing opportunity to host Cherie Soria for a talk and book signing at Firefly Kitchens. Cherie is a raw foods chef, teacher, cookbook author and founder of Living Light Culinary Institute in California. People come from across the globe to study under Cherie, and having her in out kitchen was an honor!

Cherie shed a great light on raw foods and provided a host of great information on why we should be eating a lot more of them. Her talk further illuminated the health benefits of the raw, fermented foods we make and we were proud to send her home with several jars.

Now, with two of her cookbooks in hand, we’ve been having a great time experimenting with several of her raw food recipes and incorporating our raw fermented foods wherever possible. One of our favorites so far is her Broccoli-Tahini Paté, which we’ve modified to include Firefly Kimchi. The combination is magnificent and makes a great dip for veggies or spread on sandwiches, wraps, nori or lettuce cups.

Broccoli-Tahini-Kimchi Paté
(Adapted from Cheri Soria’s Raw Food Revolution Diet Cookbook)

3 cups chopped broccoli
1/3 cup raw tahini paste
2 tbsp cilantro
1 tbsp ground flax seed
1 tbsp tamari (or soy sauce)
1 cup Firefly Kimchi

Soak the broccoli in a large bowl of almost-boiling water for one minute. Drain and let dry.

Meanwhile combine the remaining ingredients in a food processor. Add the broccoli and puree until smooth.

Season to taste with salt and pepper or a dash of hot sauce if desired.

Store in an airtight container in the refrigerator for up to 4 days.