My Favorite Paleo Recipes:
Oyster Pâté

Alvin H. Danenberg, DDS • Nutritional Periodontist
August 2, 2017 [printfriendly]

 

 

Oyster PâtéOysters are loaded with nutrition – especially zinc, vitamin B12, and copper. But, many people would never consider eating them. How can oysters be disguised for those who might reconsider if they were in a different form? Combine oysters with olives and make them into a pâté spread. I learned this idea from Mark Sisson, who is one of my go-to sources for well-researched pearls of wisdom. I tweaked the recipe and added Kelp Granules, which offer trace minerals – especially iodine. Here is an oyster pâté spread – one of those perfect “nutrient-dense foods”.

 

Oyster Pâté

 

Ingredients:

Oyster Pâté Ingredients

 

  • 1 Can of smoked oysters (made with olive oil), drained
  • 8 Olives, pitted (any type will do)
  • 1/4 Tsp Kelp Granules (I use Sea Seasonings brand)
  • 1 Tsp olive oil
  • 1/2 Tsp lemon juice
  • Sliced cucumbers, sliced radishes, and/or celery sticks

 

Preparation:

 

  1. Place smoked oysters, olives, kelp granules, olive oil, and lemon juice into bowl and crush with a mortar & pestle or a fork
  2. Mash all ingredients and turn into paste
  3. Spread on sliced cucumbers or sliced radishes; use as dip for celery sticks; or just eat with a spoon

 

 

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