Raw almond pate wraps

OK well the wrap itself isn't raw, but it could be if one was so inclined (i.e. using collard leaves).

I have discovered that I absolutely LOVE almond pate. Some recipes say it's like salmon pate, but I've never eaten salmon in my life so I have no idea if it has any similarity.

I started by using a recipe I found online, but it was no good so I just kept adding seasonings and cayenne pepper until it was absolutely delicious. Wrapped in a fresh whole wheat pita from a bakery downtown with carrots, spinach, and green onions, it's fabulous!

Spicy Almond Pate

* 1/2-2/3 cup unblanched whole almonds

* 2 stalks of celery

* 3 spring onions (green onions, scallions)

* 1 carrot

* lemon juice from half a lemon

* 1/2 tsp. dulse

* 1 TB cayenne pepper powder (or start with 1 tsp and add to taste)

* sprinkle of sea salt

* 1/2 tsp. raw apple cider vinegar (optional)

1. Soak the almonds at least overnight, changing the water every 12 hours.

2. Drain the almonds

3. Chop the celery, onions and carrot. Put these and the almonds into a blender or food processor, and process until smooth.

4. Add lemon juice to taste, and mix dulse/seasonings.

5. Use as a dip for fresh veggies or crackers, or as a wrap filling