almond paté on the half shell

So easy, so delicious, and a great way to use the almond pulp left-over from making almond milk!
(if you need an easy almond-milk recipe, see above)

ingredients:
1/4 cup almond pulp (
1/2 celery stalk, cut into 1/2 in pieces
1/2 tsp cumin powder
2 T fresh cilantro
2 T flat leaf Italian parsley
3 sundried tomatoes, soaked for ten minutes in warm water to rehydrate
pinch of sea salt
1/2 tsp fresh garlic, chopped
2 T avocado
1 tsp flax oil
1 large red pepper, cut into rounds

to make:
place all of the ingredients in the bowl of a food processor (I used my mini-food processor) and process for a minute or two, to achieve a fairly smooth consistency.

Spread a little of the paté on each of the red pepper rounds and serve as appetizers, or part of a meal. You can also spread it on a lettuce leaf or a piece of nori. Very delicious with a green salad.