Carrot Cake and Almond Butter Popsicles (Vegan): 4 large carrots 3/4 cup coconut milk 1/4 cup almond butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2 tbsp pure maple syrup (laurenburkitt.com)
Almond Dressing: 1 garlic clove, smashed and chopped 1/4 cup almond butter zest of one lemon scant 1/4 cup fresh lemon juice 2 tablespoons olive oil scant 1/4 cup hot water scant 1/2 teaspoon fine grain sea salt 1 bunch asparagus, trimmed and cut into 1 - inch segments 4 cups cooked wild rice * 1 cup cooked yellow split peas ** 1 bunch chives, chopped 1/4 cup goat cheese, crumbled (optional) (101cookbooks.com)
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus extra to garnish) pinch of pink himalayan salt (solfulhealth.com)