Almond Pate

by Hugh
(Fairfax, CA)

This is a great recipe for adding to veggie wraps, spreading on celery or cucumber slices, or simply topping a large dinner salad. This yummy pate travels well for lunches or a potluck and will keep in the fridge for several days if need be. The pate is shown here with Persian cucumbers, which are much easier to eat and digest because of their tender nature.

Pulse all ingredients in the food processor with the “S” blade until you have the desired consistency. If you don't have a food processor then carrots could be shredded and everything chopped and diced finely. Recipe is for one or two people.

1/3 cup raw unpasteurized almonds (soaked overnight, drained and rinsed)

2 carrots cut into chunks

1 small zucchini cut into chunks

1 stalk of celery cut into chunks

1-2 tablespoons green onion (optional)

1/4 cup dulse (soaked for 20 minutes)

1/2" piece of fresh ginger root (optional)

juice of 1/4 lemon

You could add a little hot pepper and cilantro to give it a southwest flair.