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.
Ingredients
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
Method
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.
Note
This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.
Serves 6