Sea Palm Pate

2 cups soaked almonds (at least for 6 hours in water to cover)
1 1/2 cups water
Juice from 1 large lemon or 2 two small lemons
2 cloves garlic
1/4 teaspoon cayenne or chili flakes
4 teaspoons chick pea miso
1 cup sea palm
4 tablespoons chopped chives
1 cup chopped parsley
1 tablespoon olive oil (optional)

Blend all the ingredients except the parsley, chives, and seaweed into a smooth pate in the blender. Add the parsley, chives, and sea palm and pulse until the herbs and seaweed are into little bits. If you don't have a powerful blender you can use a food processor with the S blade on. This will make you a huge batch of the sea palm pate (at least 3 cups worth) It will last in the fridge for a few days. Use it as a dip for vegetables or make it into a salad. (see recipe below)

Sea Palm Pate Salad

1 cup sea palm pate
4 ribs celery cubed
20 raw mazanilla olives pitted and chopped

Mix all ingredients in a bowl and serve over a bed of greens and top with chopped tomatoes. Serves 2

For more seaweed recipes you might want to check out Cecilia's
sea vegetable recipe ebook in her online raw foods store

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