PKD Recipes

Ingredients
1 Cup almonds soaked overnight
½ cucumber sliced in circles
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2 oz)
squeeze lemon juice
2-3 tsp Nori flakes (optional)

Preparation:

Soak the almonds at overnight, changing the water in the morning. Drain the almonds, and peel them if you have the time; it enhances the appearance. Chop the celery, spring onions, carrot. Put celery, spring onions, carrot, almonds into a blender or food processor, process until smooth. Add lemon juice to taste, and mix in optional seaweed flakes. Himalayan salt is optional. Mound the pâté on the middle of a plate. Fill half the plate with a mixed leafy salad. Arrange chopped vegetables surrounding this: rounds of cucumber, rounds of thinly broccoli [including the stem], or some sweet corn.