Sentences with phrase «cup raw cashew butter»

1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3 cup raw cashew butter 1/2 cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2 teaspoon gluten - free tamari OR coconut aminos 1 cup packed arugula, plus extra for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas

Not exact matches

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes

A few notes: I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth.

For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

Cashew Crème 1 1/2 cups whole, raw cashews or 1 cup cashew butter 1/3 cup water 1/4 cup maple syrup 1 teaspoon vanilla eCashew Crème 1 1/2 cups whole, raw cashews or 1 cup cashew butter 1/3 cup water 1/4 cup maple syrup 1 teaspoon vanilla ecashew butter 1/3 cup water 1/4 cup maple syrup 1 teaspoon vanilla extract

-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]

1 cup of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3 tablespoons of maple syrup 3 tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping tablespoon of almond butter (I melted Justin's) Pinch of salt

Peanut Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspCup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tspcup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Ingredients 1 1/2 cups rolled oats 1/4 cup flaxseed meal 1/4 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup macadamia nuts 1/8 cup shredded coconut 1/2 cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1 cup natural peanut butter 1/2 cup chocolate chips

50 g (1/2 a cup) coconut flour 60 ml (1/4 of a cup) maple syrup 3 tbsp cashew nut butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp vbutter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp vButter melte 1 tsp vanilla

super butter 1 cup raw almonds 1/2 cup raw cashews 15 raw brazil nuts 1/4 cup raw pepitas (hulled pumpkin seeds) salt to taste 1 to 2 tablespoons chia seeds

* flesh from 1 avocado * 1/2 cup raw cashews * 3/4 cup raw cacao * 3/4 cup raw cacao butter * 2 Tb.

2 cups raw cashew nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch sea salt 1/2 cup coconut oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

Lara Balls Inspired by -LCB- never -RCB- homemaker INGREDIENTS: 1/2 cup medjool dates, pitted 1/2 cup unsulfured apricots 1 cup raw cashews 1/3 cup shredded coconut 1/2 cup almond butter 2 tsp.

1 1/2 cups of raw cashews 1 1/2 cups dates, pitted 1/2 cup almond butter 1/2 cup maple syrup 1/2 cup coconut flour 1 teaspoon vanilla essence 1 1/2 cups 60 % or higher chocolate blitzed in thermomix.

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

Ingredients 1 cup of cashew flour (cashew nuts powdered in a blender) 1/4 of a cup maple syrup 1/4 of a cup raw cacao butter, melted 1/2 cup fresh or thaw frozen raspberries (or banana pieces, or raisins, or dried mango, or cacao nibs etc...) Method In a bowl mix the cashew flour with the maple syrup and the melted cacao butter.

cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean seeds 2 tablespoons pure cashew butter 1/2 cup dried mulberries, soaked for 2 - 4 hours 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil

1/2 cup raw cashews, soaked 3 tablespoons agave or coconut nectar 2 tablespoons coconut butter (I used Vivapura «s amazing Coconut Créme!)

5 Ounces Pitted Dates (about 1 cup or 20 dates) 1 Cup Organic Unbleached Flour 1 Cup Raw Cashews 1 Teaspoon Baking Soda 1/3 Cup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate Chcup or 20 dates) 1 Cup Organic Unbleached Flour 1 Cup Raw Cashews 1 Teaspoon Baking Soda 1/3 Cup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate ChCup Organic Unbleached Flour 1 Cup Raw Cashews 1 Teaspoon Baking Soda 1/3 Cup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate ChCup Raw Cashews 1 Teaspoon Baking Soda 1/3 Cup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate ChCup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate ChCup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate ChCup Chocolate Chips

1 cup brazil nuts, macadamia or cashews * 1 cup almonds, hazelnuts or walnuts * 1/2 cup nut butter or tahini 1/2 cup raw cacao powder 1/4 cup coconut oil, gently melted 2 Tbsp rice syrup pinch Himalayan pink salt

You can make your own cashew butter by simply blending 2 cups of raw cashews in a high - powered blender (such as a Vita - Mix) until smooth.

1/4 cup virgin unrefined coconut oil, melted 1/3 cup raw cacao powder 1 tsp - 1tbsp honey 1 tsp pure vanilla extract (I like this alcohol - free one) pinch cinnamon toppings: goji berries, almonds, cashews, coconut flakes, cacao nibs, hemp seeds, nut butter, etc..

I made this tonight with unsweetened almond milk (don't use soy too often), 1/2 cup of raw soaked cashews in the sauce in lieu of cashew butter) and it was incredible!

Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strRaw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strraw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strraw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips

The Filling 2 cups raw cashews, soaked 4 - 6 hours and rinsed 1/4 cup + 2 Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp salt

1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4 cup flax meal 3/4 cup unsweetened shredded coconut 9 tablespoons hemp protein powder 9 tablespoons raw cacao powder 6 tablespoons hemp seeds 6 tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2 tablespoons brown rice syrup 1/4 cup plus 2 tablespoons raw honey 3 tablespoons coconut oil 1/4 cup plus 2 tablespoons cashew butter 3 teaspoons vanilla extract

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

1 cup (210g) Califia Farms black & white cold brew coffee 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla extract Heavy pinch of fine sea salt

2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley

I changed it up a bit — when the coconut butter was kinda at the paste stage, I added about 1 cup of raw organic cashews.

Take 3 1 cup (210g) Califia Farms black & white 6 tablespoons (90g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup Heavy pinch of fine sea salt 1/4 cup (55g) unsweetened almondmilk 1/4 cup (55g) full fat coconut milk

3 - 4 frozen ripe bananas 1/4 — 1/2 cup medjool dates, pitted 1/2 — 1 cup raw cashews 3/4 cup freshly harvested spring water OR dairy - free nut / seed mylk 1/4 cup raw cacao powder 2 tablespoons wild jungle peanut butter (the raw version of regular peanut butter) 1 teaspoon Maca Bliss (black maca root extract; this lends an even creamier texture)

Take 1 1 cup (210g) black & white 3 - 4 tablespoons (45 - 60g) pure maple syrup 1/4 cup (60g) raw cashew butter 1 ounce (30g) cacao butter Heavy pinch of fine sea salt 1/2 cup (115g) unsweetened almondmilk creamer

Almost raw chocolate chunk cashew bites (GF) Bite size brownies Brownie cakes with chocolate coconut frosting Chocolate chunk almond butter blondies Chocolate chunk cookie bars Chocolate - studded coconut oil brownies (GFO) Double chocolate raspberry brownies Pumpkin chocolate chip cookie bars Raw brownie bites (GF) Raw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownraw chocolate chunk cashew bites (GF) Bite size brownies Brownie cakes with chocolate coconut frosting Chocolate chunk almond butter blondies Chocolate chunk cookie bars Chocolate - studded coconut oil brownies (GFO) Double chocolate raspberry brownies Pumpkin chocolate chip cookie bars Raw brownie bites (GF) Raw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownRaw brownie bites (GF) Raw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownRaw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownRaw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownRaw tahini brownie bites (GF) S'mores cups Speculoos swirl brownies

1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice

1 cup cashew nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp agave nectar 1 tsp espresso powder 1 tsp lemon juice 1/2 tsp vanilla powder 1/3 cup cocoa butter, melted pinch of salt 4 tbsp cocoa powder

Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»

sauce 3 tablespoons pure cashew butter 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground) 1 tablespoon fresh squeezed lime juice 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon brown rice vinegar 1/2 teaspoon raw honey 1 garlic clove (or 1/4 teaspoon ground) 1/4 teaspoon sea salt 1/4 cup filtered water

1/2 cup local raw honey 1/2 cup freshly made / gently melted coconut butter or coconut oil 4 eggs at room temperature Juice and rind of one large lemon 1/2 tsp vanilla 3 cups cashew meal 2 tbsp coconut flour 2 tbsp arrowroot starch 2 tbsp poppy seeds 3tsp baking powder Pinch salt

1 cup freshly ground (or gently melted) coconut butter 1 tsp vanilla Pinch salt 1/2 cup cashew meal 3 tbsp raw honey (or use maple syrup for a vegan version) 2 tbsp raspberry juice (optional)

Chocolate smoothie: 1 date, 1 cup unsweetened almond milk, handful of spinach, 1 to 2 scoops chocolate protein power, 1 tablespoon flaxseeds, and a big spoonful of raw cashew butter

3 large onions, peeled and diced 3 celery stalks, diced 4 tsp butter, melted 2/3 cup whole macadamia nuts 2/3 cup whole cashews 1 cup unsalted walnut pieces 2 cups whole, raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs Salt and Pepper to taste

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

3/4 cup raw whole cashews 1 roasted red pepper, diced 1 clove garlic 2 chipotle peppers packed in adobo sauce, rinsed 2 Tablespoons Apricot Butter or other light, unsweetened, colored jam 1/4 cup apple cider vinegar 1 teaspoon onion powder...