1/4 cup mooth natural Almond Butter
1/4 cup almond milk (see smoothie link for recipe)
5 drops stevia
1/4 tsp cinnamon
a pinch cardamon
1/2 tsp carob powder

Place all ingredients in a food processor or blender. Add more milk if necessary to reach desired consistency. Pour over sweet potato rounds. Makes roughly 1/2 cup.

1/2 olive oil
1/4 fresh squeezed grapefruit juice
1-2 tsps raw tahini butter
1 tsp real salt or to taste
1/2 packet truvia

Place all ingredients in a food processor. Stores roughly 6-8 days in the fridge. Great on salads or to dip veggies in.

1/4 lb. basil, fresh
2/3 cup lemon juice
1 cups pumpkin seeds, or pine nuts (soaked organic)
3 cloves garlic, raw
pinch of cayenne
a little filtered water in the blending process

Mix it up and serve with any dish. On crackers, over spaghetti squash, or spelt and rice noodles.

2 avocados
3T walnut or other oil
2T honey or truvia to taste
1 cup pecans
1/3 cup water
dashes of lemon juice and sea salt
horseradish mustard to taste (for a bit more character)

Grind nuts to a meal. Put oil in blender, adding chunks of avocado. Slowly add nut meal, blend til all is smooth. Add honey and other things, to taste. Try on celery, crackers, ets.