Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Walnut Paté

  • 2 cups raw walnuts
  • 1-2 cloves garlic, minced
  • 1 small onion, chopped
  • 1-2 stalks celery, thinly sliced
  • 1/2 cup fresh parsley, coarsely chopped
  • 1 – 2 tablespoons fresh lemon juice

Soak walnuts for 30 minutes, then drain. Put garlic, onion, celery pieces and parsley into a food processor and process until the ingredients are finely chopped. Add walnuts and lemon juice. Blend until smooth, pulsing toward the end to get the right consistency, if necessary. Form into a loaf and store in the fridge. You can add 1/2 cup water to the paté and blend longer to make a dip.

Serve atop mushroom caps or cucumber slices, wrap in lettuce leaves.

Variation: chopped dill instead of parsley; 1/2 red pepper instead of celery; hazelnuts or sunflower seeds instead of walnuts. Whatever!