4 sheets Nori, sundried for sushi
1 recipe Cashew or Macadamia Cheez (optional, page 29 of cookbook)
• Salad greens, avocado, sprouts, grated carrots and beets and assorted veggies for fillings

Carrot Almond Paté
1 c Almonds
1 c Carrots, chopped
2 Tbl Filtered water
2 Tbl Lemon juice, fresh squeezed
1 Tbl Ginger, peeled and minced
1 tsp Turmeric root, fresh peeled and minced (optional, please do not subsitute dry powder for fresh root)
1 tsp Dill, minded (1/2 tsp dry)
1/2 tsp Nama shoyu, or to taste (optional)
Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste

Loving Preparation
1. Soak Almonds according to method on page 202 cookbook.
2. Place Paté ingredients in food processor and process until smooth.
3. Place nori sheet on bamboo mat if you wish. Spread 1/2 c of pate on nori sheet, top with 2 Tbl of Nut Cheez (optional) and wrap fillings of choice. Experiment with amount of filling to create the perfect size roll.
4. Moisten the top portion of the sheet with wae, roll away from you, creating as firm of a roll as possible. Slice diagonally in half. For dipping, serve with your chiice of live dressing or sauce.

Serving Suggestion
Serve in stuffed veggies like tomato, cucumber or zucchini.