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Walnut Kale Pesto, Cashew Cream and Coconut Quinoa Pancakes

Posted at 12:42 PM, Jul 15, 2016
and last updated 2016-07-15 14:42:12-04

Walnut Kale Pesto

  • 10 cups Kale, washed, de-stemmed, cut into small pieces
  • 5 cups fresh basil leaves
  • 5 tsp sea salt
  • 1 ½ cups olive oil
  • 2 cups walnuts
  • ½ cup roasted garlic
  • 2 cups grated parmesan cheese
  • Lemon Juice

Place kale, basil, salt in food processor until smooth; slowly add oil while scrapping sides, when smooth add walnuts and parmesan.

Cashew Cream

  • 6 cups raw cashews
  • 3 cups filtered water
  • Juice of 2 lemons
  • 1 ½ tsp salt

Soak cashews in water for 8 hours, drain and rinse. Combine filtered water, cashews, lemon juice & salt and blend until smooth.

Coconut Quinoa Pancakes

  • 2 cups quinoa, soaked for 12 hours
  • 2 cups rolled oats
  • 3 cups dried, unsweetened coconut
  • 4 cups almond milk
  • 4 eggs
  • 8 tbsp melted coconut oil
  • 8 tsp vanilla extract
  • 4 tsp alum-free baking powder
  • 2 tsp cinnamon
  • Zest of 4 lemons

Rinse quinoa, place items (but only half the coconut) in blender, blend on high for 1 minute. Add remaining coconut & lemon zest. Cook each side for 3 minutes.