Almond Ginger Pate

Oh man this another one of those super taste treats. I used it to make  Nori rolls. The ginger really gives you that taste reminiscent of Sushi rolls.

1 good sized clove of garlic
A nice sized chunk of ginger about the size of the last joint of your thumb
1/2 tsp sea salt
juice of 1 lime
one cup of almonds
a little water.

Put the garlic ginger and salt in the food processor and blend it till it's nicely chopped up
and you don't have any big chunks.
Add the almonds and again blend it till it's nicely chopped up
Add you juice of one lemon and blend it till you start getting a pate consistency
Add water a little at a time till you get a nice paste consistency that will hold together.
Do go slow and add just a little water  at a time.

I got some "raw" Nori sheets. Most Nori sheets come toasted so if you wanna go raw all the way make sure they are not toasted.

What you put in your Nori rolls is completely up to you. I love avocados and them being in season I have some in one form or other every day. I happen to have some Arugula at home so I laid a bed of arugula on the Nori. Added sliced 'cados. I put the pate on top and I also had Mung bean sprout. I coulda added some julienned carrots and cuke but I just wanted to keep it simple and really taste the pate. Roll it up and Voila! I guess you could also add a little Wasabe and Tamari to complete the sushi taste experience.  There are not hard fast rules in raw cuisine so you can use this pate any where you see fit, like veggie dips and if you water it down as a salad dressing and on and on.

I've been rolling free hand but I can see that I'm gonna hafta be one of those bamboo sushi rolling mats.