Play With Your Food: Celebration Pâtê

This incredibly healthy pâté is delicious on crackers, sandwiches, celery stalks, or wrapped in lettuce leaves.

| March/April 2005

Celebration Pâtê
Serves 4

I came up with this recipe using the leftover juicer pulp from carrot, beet, ginger, and lemon juice. I make the tahini spread, mix in the pulp, and add celery, bell pepper, and spices. This incredibly healthy pâté is delicious on crackers, sandwiches, celery stalks, or wrapped in lettuce leaves. The key to playing with flavor is starting with less than you think you’ll need. It’s easier to add salt, vinegar, or spices than to undo too much of a flavor.


Tablespoon (not the measuring kind, but a large tableware spoon)
Large bowl
Chopping board
Biggest knife you have


2 tablespoons raw or cooked tahini
1 tablespoon apple cider vinegar
Juice from 1/2 lemon (about 1 tablespoon)
1/2 tablespoon sweetener (I recommend maple syrup)
2 carrots
1/4 to 1/2 small beet
1 to 2 pinches sea salt (steer clear of refined table salt)
2 to 3 turns of fresh-ground black pepper
1 to 2 pinches crushed red pepper flakes
2 cloves garlic
1/2-inch piece ginger
1/4 red onion (about 2 tablespoons)
1 stalk celery
1/4 bell pepper

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