I recently borrowed Ani Phyo’s lovely cookbook Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes from a friend of mine. In addition to having delicious raw recipes, the book also has tips on how to have a lighter environmental footprint.
I decided to try out the “Love the Chicks Paté” to make a variation on the Spanish scramble. I used less almonds, just because I didn’t have many around and I love the texture of sunflower seed pates. Then, I mixed up the pate with tomatoes, spring onions and fresh coriander (cilantro). I scooped it onto a bed of shredded spinach, with a little olive oil and lemon juice, himalayan salt and fresh pepper, and added some avocado– because everything’s better with avo.
Here’s the result. It was delicious!