recipe: smoked oyster paté
Ya girl needs to up her mineral intake — hard. I recently had a hair/tissue mineral analysis to check in with my body and get a better sense of how to properly nourish her. Between a lifelong vegetarian diet that didn’t quite fit the bill for providing me with the minerals I needed, and a decade of hormonal birth control that burned up what reserves of minerals and nutrients I did have — I’m depleted af.
Minerals are in charge of every single function in our bodies. It’s truly no wonder that so many of us feel like garbage when we don’t have the building blocks to execute basic functions.
In my quest to replenish my stores of minerals, nutrients, and energy, I’ve been experimenting with some new recipes to make some of the less appealing (but highly nutritious) foods more palatable.
Oysters are an excellent source of protein, vitamin D, zinc, iron and copper, and also have high levels of Vitamin C, phosphorus, niacin and riboflavin. They’re also rich in beneficial antioxidants, healthy cholesterol and omega-3 fatty acids.
….. but they’re also a lil’ on the expensive side if you’re looking to order them raw at a restaurant. Smoked, canned oysters are a relatively cheap alternative that are still packed with nutrition.
Here’s how I like to prepare them so I can get my shellfish in 1-2 times per week. It makes a great snack!
SMOKED OYSTER PATE
INGREDIENTS
6 oz organic sour cream
4 tablespoons finely chopped green onions
3 teaspoons Worcestershire sauce
2 teaspoons hot sauce like Cholula or Tabasco
1 clove garlic, minced
1 - 4 oz can smoked oysters, drained and chopped
sea salt and freshly ground black pepper, to taste
INSTRUCTIONS:
Mix the all of the ingredients together in a small bowl until well blended. Adjust the hot sauce, salt, and pepper to taste.
Cover and refrigerate until ready to serve.
Serve with crackers, plantain chips, or smothered on toast.
