Ginger Almond Pate with Lettuce Wraps

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

Photo by Veena Dias

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

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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