Beet pâté
Ingredients
1 cup cooked wild rice blend or brown rice
1 cup cooked black beans
2 small/medium beets cooked, skin removed
1 tsp sea salt
1 tbsp lemon juice
3 green onions (green + white parts)
1/2 tsp black pepper
1 tsp coriander
1/4 cup beet water (saved from
Boiling beets)
1/4 cup olive oil
1/4 cup parsley
Directions
Prep:
-Cook rice and beans before making this meal. You could cook them the night before or earlier in the day, or before serving. Whatever works for your time. I would make sure rice and beans come to room temperature before blending. You can use canned black beans (1 can) or soak and cook them.
*I cooked one cup of dried beans and it yielded 3 cups cooked. Add the extra beans to meals that week or freeze some for a meal in a pinch. It always makes those night when the day is long and you want a simple meal but the prospect of prepping feels overwhelming and then you remember you have frozen pre-cooked beans and a nourishing meal feels more doable.
Nettle Rose Ginger Tea
1 tsp rose petal
1tsp Nettle leaf
1 tbsp crushed ginger root
Steep covered for 3-5 mins in 10-12oz of boiling water. This recipe is for one serving. It is nourishing for the whole body, grounding and ginger can help ease inflammation and get the blood moving and the body warm. All good things for fall healing and nourishment. Nettles are also so good for allergies and safe to drink while pregnant or pre-fertility. One serving is rich in vitamins and minerals. Drink it every day if you like or needing extra boost of mineral support.
This Pâté is a nutrient rich blend of cooked deliciousness melded into a deep purple looking mush. It is delicious on baguette, fried as a patty, spread on crackers or added to salad or whatever you think will taste good to you. It is grounding, fiber and antioxidant rich and energetically seasonal. It is a good addition to your fall nourishment rituals.