Almond Paté

2 cups almond pulp (saved from the almond milk)
1/2 cups olive oil
1/4 cup lemon juice
1/2 tsp salt
1/2 bunch fresh and dried dill weed
1/4 cup finely diced onions (you can add more onions if needed)
1/2 cups finely diced bell peppers

Mix and serve. Great for dipping veggies or spreading on a sprouted tortilla!!!

Brittany Birk’s Hazelnut Paté

1 teaspoon olive oil
1/2 cup sliced onions
1 bunch of carrots and 3/4 bunch kale (steamed)
1 clove garlic, chopped
3 cups ground roasted hazelnuts (Vita Mix)
1/4 cup fresh parsley
3 tablespoons Bragg Liquid Amions
1 teaspoon sea salt
pinch of pepper
1/2 lemon juiced and water

Sauté onions and garlic in olive oil. Roast hazelnuts in the oven and then grind to a fine flour in the Vita Mix). Steam carrots and kale. Mix everything in food processor.

Katherine’s Brazit Nut Paté

Mix in Food Processor:
Soaked Brazil Nuts
1-2 cloves of Garlic
Paprika Powder
Bell Pepper
Lemon Juice
Raisens (soaked)

Great in lettuce wraps.

Creamy Avocado Mayo

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.

Veggie Dip

2 celery stalks
2 carrots
1/2 cup tahini (raw organic)
1 Tbsp. lemon juice
handful of parsley

Put through food processor.

Yummy Salad Dressing

Sesame seed or almond butter
Extra virgin olive oil
Water Braggs apple cider vinegar
Braggs liquid aminos (optional)
Cayenne pepper
Clove or crushed garlic

Take equal parts of raw sesame or almond butter, extra virgin olive oil, and water. Dribble to taset of the Bragg’s apple cider vinegar and amino acids.cayenne pepper, and a clove of crushed garlic. Blend it in a food processor, or if blender, crush the clove. Great with all and any veggies. Amounts are approximate, experimentation is good.

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