Today was an emotional roller coaster with work stress and not great news about my grandma, I guess I’ve been a little cranky because Leela has resorted to hiding behind my collection of race shirts.
After such an exhausting day, it was nice to throw together a fast and simple dinner before a long, steam blow-off gym session using over-grown arugula leaves from our garden and creating a new hemp pate in the Vita-Mix.
Ginger Hemp Pate
- 1 cup shelled hemp seeds
- 1 clove of garlic
- 1 tbsp. fresh minced ginger
- 1/2 tsp. salt
- 1/2 lemon juiced
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a creamy and thick texture. Serve as a dip or in a wrap. Makes 4 servings.
Hemp seed based pates tend to be a little chunkier which I like. I topped the pate arugula wraps with home-brewed cultured veggies since unhappy insides tend to come with stress for me and the good bacteria helps settle things down a bit.
The pate has a nicely strong ginger flavor with a satisfying nutty texture. Arugula wasn’t the best choice to use as a wrap though because it has a slightly bitter flavor, romaine or collard greens would have been better.
The the tangy dill flavor from the cultured veggies went beautifully with the gingery garlic pate.
Now, if you’ll excuse me, time for a glass of wine and a little DVR catch up. :-)