by Katherine Dichter
2 cups almonds, soaked overnight
1 cup celery, finely chopped
1/2 cup green onions, chooped
1/4 cup purified water
2 med. or large carrots
3 tsp. lemon juice
Dulse Flakes, rinsed
1 head romaine lettuce
Run the almonds and carrots through a Champion juicer,
using the "blank" plate to make a smooth pate.
Mix all ingredients except the lettuce in a bow, adding
the dulse to taste.
Form the mixture into a rounded (or other shape) loaf,
and garnish with parsley greens.
To serve, spoon onto the lettuce leaves and eat like a
sandwich, or optionally, spread onto celery sticks.
Recipe courtesy of the Living Nutrition Magazine