2 medium avocados, finely chopped
2 mangoes, finely chopped
1 medium cucumber, finely chopped
1/2 cup red onion finely chopped
juice of 1 lime
sea salt and pepper to taste
* Mangoes can be a little tricky to peel and chop, buying pre-peeled and pre-cut ones is an easier route.
Combine all ingredients. Let stand for 20 minutes allowing flavors to blend. Serve with crackers.
4 zucchinis and squashes, julienned
1 cup cashews
2 cups water
1 Tbsp lemon juice
1 tsp salt
pepper or other spices to taste
Blend all the sauce ingredients in a high-speed blender, adjusting for desired thickness and flavor. Dress “spaghetti” with the cashew sauce, garnish with finely chopped basil or cherry tomato halves and serve.
1 cup brazil nuts, soaked overnight
2 cups strawberries
4 cups water
5 dates, pitted
1 tsp vanilla extract
pinch sea salt
seeds of 1 cardamom pod (optional)
Combine all ingredients, except strawberries, in a high-speed blender for a couple of minutes. Strain the liquid either through a fine mesh colander or cheese cloth. This milk will be delicious in its own right, but for strawberry flavor combine berries and strained milk in the blender for another couple of minutes. Chill and serve.
2 cups almonds, soaked overnight*, peeled
2 garlic cloves, peeled
2 1/2 cups water
1/2 cup olive oil
1 tsp raw apple cider vinegar
sea salt to taste
several grapes, halved (optional)
dill or fennel finely chopped (optional)
Combine all ingredients except olive oil in a blender or food processor and grind to as fine consistency as possible, adding the olive oil towards the end. Chill for a couple of hours (or use ice cubes instead of water in step above). Garnish with grapes and dill before serving. Keeps in the refrigerator for 2-3 days.