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Ginger Almond Pate with Lettuce Wraps

Photo by Veena Dias

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


For the Pate

  • 2 tbsp grated fresh ginger
  • 2 cloves garlic
  • 1 tsp unrefined salt
  • 2 cups almonds
  • 4 tbsp lemon juice
  • ½ cup water, or as required

For the Wraps

  • 6 large lettuce leaves (Boston / romaine, etc.)
  • 1 red bell pepper, julienned
  • 2 medium sized carrots, julienned
  • 1 tbsp sesame seeds


For the pate, combine ginger, garlic and salt in a food processor. Blend until well combined. Add the almonds and process to obtain a fine meal. Add the lemon juice. Add water, 2 tbsp at a time, until a thick hummus-like texture is achieved.

Add 2-3 tbsp of the pate to each lettuce leaf. Top with julienned vegetables and a sprinkle of sesame seeds. Tuck in the sides and roll up each lettuce leaf into a tight wrap. Slice in half.


This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.

Serves 6

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