Blend all the ingredients except the parsley, chives, and seaweed into a smooth pate in the blender. Add the parsley, chives, and sea palm and pulse until the herbs and seaweed are into little bits. If you don't have a powerful blender you can use a food processor with the S blade on. This will make you a huge batch of the sea palm pate (at least 3 cups worth) It will last in the fridge for a few days. Use it as a dip for vegetables or make it into a salad. (see recipe below)

Sea Palm Pate Salad

1 cup sea palm pate
4 ribs celery cubed
20 raw mazanilla olives pitted and chopped

Mix all ingredients in a bowl and serve over a bed of greens and top with chopped tomatoes. Serves 2

For more recipes check out my recipe booklets or e-booklet.