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.
