1/2 cup Cashews 1/2 cup Macadamia Nuts 1/2 cup water 1 jar Sun-dried Tomatoes salt Blend all ingredients. Serve with Zucchini Noodles or Kelp Noodles rinsed and well drained. Makes a quick and nutritious lunch and serve with a side salad. Really great. This recipe was inspired by a raw-foodist friend Dara Dubinet. We met at a juice cleanse …
Vegan Creamy Decadent Polenta
6 cups Water 1&/2 cups Organic Cornmeal 1&1/2 Tsp Pink Himalayan Salt 2 Tbs. Vegan Butter 1/2 wheel of Miyoko’s Vegan Creamy Chive Cheese Parsley and Thyme chopped for garnish Bring the water to a boil in medium saucepan. Add salt, then whisk in the cornmeal pouring it in slowly. Reduce the heat and cook for approximately 20 to 25 …
Brazil Nut Milk
1 cup of Brazil Nuts 3 cups of Water pinch of Pink Himalayan Sea Salt Pinch of Vanilla Powder *sweetner not necessary but feel free to add very little, 1/2 date, Grade B Maple Syrup or Stevia Blend all ingredients and strain through Nut Milk bag. Simply divine, and easy to make, no soaking of nuts needed. Brazil Nuts are …
Vegan Creamy Alfredo Sauce
1 Medium Onion, chopped 3 cloves garlic, minced 2 cups Raw Cashews 3 cups of Purified Water 1 Tbs. Lemon Juice 2 Tbs. Fresh From the Fields* Nutritional Yeast 2 tsp. Salt Parsley/Black Pepper 1 Box of Tagliatelle Pasta or your favorite Pasta Sauté onion in a little EVOO to just light light brown. Combine all ingredients in food processor and …
