Ginger Almond Pate with Lettuce Wraps
This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India.
- 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
- 6 large lettuce leaves (boston, romaine, etc.)
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- 1 tbsp sesame seed
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.
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.