Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to taste.


Mushroom Pizza
Serves 2

1 Portobello mushroom
1 tomato
3 tablespoons of almond butter or tahini dressing,
1 lemon, juiced

Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread. Next, make very thin tomato slices and lay them on top. Enjoy!


Pine Nut Pudding
Serves 4

1 cup pine nuts
1 cup soft dates
1 cup water

Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.


Apple Sauce
Serves 2

3 apples
1 banana
4 soft dates
¼ cup water

Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.


Zucchini Pasta
Serves 2

2 zucchini (You may also use yellow squash.)

Put the zucchini into a Saladacco.


Pesto
Serves 4

2 bunches of spinach
1 bunch fresh basil
½ lemon, juiced
2-4 cloves of garlic
1 cup pine nuts
½ teaspoon Celtic sea salt
½ cup olive oil

Clean and wash greens, Blend garlic in a food processor, add remaining ingredients and blend again. Serve as a dip or over pasta.


Onion Walnut Pat

1 cup minced onion
¼ cup loose parsley
2 cups soaked walnuts
2 tsp pine nuts
3 tsp Braggs Amino Acids

Homogenize and serve


Recipes For The Holidays

Cauliflower Mashed “Potatoes”

3 cups cauliflower
½ cup pine nuts
½ tablespoon fresh thyme
¼ cup lemon juice
2 cloves garlic
sea salt
olive oil
water

Mushroom gravy

1 jar raw almond butter
2 Roma tomatoes
1 medium red onion
2 garlic cloves
4 Portobello mushrooms
1 cup water
sea salt

Eggnog

2 cups almond milk
1 cup macadamia nuts
½ cup raw honey
1 tablespoon cinnamon
1 teaspoon nutmeg
¼ teaspoon turmeric
1 vanilla bean
1 banana