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Salmon Pâté
Background info: Depended upon by many of the Indigenous Peoples studied by Dr. Weston A. Price during his travels, salmon has played a key role in shaping many First Nations, such as the Inuit, who survived exclusively on wild game and seafood. Considered to be one of the most nutrient-dense foods available, salmon is particularly high in selenium, an essential mineral for optimal thyroid health.
Ingredients:
- 2 cups fresh cooked wild salmon, drained
- ⅓ cup Homemade Mayonnaise
- 3 artichoke hearts, steamed and mashed
- 1 green onion, chopped
- 3 tablespoons fresh or 1 teaspoon dried dill weed
- ¼ teaspoon mustard powder
- 1 tablespoon lemon juice
Directions:
Remove skin and bones from salmon, and puree in a blender or mash well with a fork. Add remaining ingredients and blend. Chill for 2 to 3 hours. Garnish with cucumber slices and serve with raw vegetables and yeast-free crackers. Makes 2 cups.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes by Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2014 Volume 38 Number 2
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