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40 ea unblanched whole almonds

.5 stick celery

2 spring onions

1 ea small carrot -- (about 2 ounces)

1ea large squeeze lemon juice

2 t nori flakes -- (optional) or use other seaweed

Soak the almonds at least overnight, or for up to 36 hours, changing

the water every 12 hours.

Drain the almonds, and peel them if you can be bothered (I think it

enhances the flavour).

Chop the celery and spring onions; peel and chop the carrot. Put these

and the almonds into a blender, and process until smooth. My hand blender

is capable of doing this, but it takes a while and some rearranging.

Add lemon juice to taste, and mix in the seaweed flakes. You could add

salt if you want but I don't think it needs it.

Serving suggestion: Mound the pat?on the middle of a plate. Fill half

the plate with mixed leaf salad, and arrange chopped vegetables around:

sticks of celery, rounds of peeled sliced broccoli stem, sliced baby

sweet corn, sliced (sweet) red (bell) pepper.

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