Ginger Almond Pate with Lettuce Wraps


This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India.


For pate

  • 2 tbsp grated fresh ginger
  • 2 cloves garlic
  • 1 tsp sea salt
  • 2 cups almonds
  • juice of 2 lemons (4 tbsp)
  • ½ cup water, as needed

For wraps

  • 6 large lettuce leaves (boston, romaine, etc.)
  • 1 red bell pepper, julienned
  • 2 medium carrots, julienned
  • 1 tbsp sesame seed


For pate

In a food processor, combine ginger, garlic and salt. Blend until well combined. Add the almonds and process into a fine meal. Add the lemon juice. Slowly add the water, 2 tbsp at a time, until a thick hummus-like texture is achieved.

For Wrap

Add 2-3 tbsp of pate to each lettuce leaf. Top with julienned vegetables and sprinkle of sesame seeds.

Tuck in the sides and roll up each lettuce leaf into a tight-wrap. Slice in half.

Serves 6