Ingredients 1/3 cup extra-virgin olive oil 1/2 teaspoon salt 1 teaspoon lemon zest 1/4 cup fresh lemon juice 6 cups arugula 2 small fennel bulbs, cored and thinly sliced 1/2 cup toasted pine nuts 1/2 cup nutritional yeast (to give it a cheesy flavor) Directions Make the dressing by whisking the olive oil, salt, lemon… Read more
Best Cream Cheese Ever 1 ½ cups pine nuts 1 ½ cups raw sunflower seeds 3/4 cup fresh lemon juice ¾ tsp. whole black peppercorns 3 cloves garlic 1 ¾ tsp. sea salt If you soak the nuts and seeds overnight you can use the full measurements. If you forget to soak them, use scant… Read more
1 c. walnuts ½ c. pine nuts 2 c. fresh basil ½ c. olive oil 3 cloves garlic ½ t. sea salt Blend all ingredients in a food processor until well-blended and smooth. From Living on Live Foods by Alissa Cohen
Broccoli is loaded with detoxifying antioxidants and is rich in anti-inflammatory phytonutrients, as well as omega 3 fatty acids. ¼ cup almonds ¾ cup water 2 Tbs avocado 4 Tbs raw apple cider vinegar 1 tsp sea salt 1/4 cup olive oil 2 Tbs agave or coconut nectar 8 cups broccoli, chopped 1/2 cup onion, chopped 1… Read more
It tastes so much like genuine Fettuccini Alfredo that my cooked food friends adore it! You’ll love the ease in creating it, along with its creamy Alfredo taste and texture. For added color and more variety you can add thin slices of red bell pepper, mushrooms or any other vegetables. Fettuccini: 2 zucchini 2 summer… Read more
Add this drink to your summertime picnic or party. Made with watermelon balls, agave, (or coconut nectar), and lemon, it’s served in a decorative watermelon bowl with pine nuts. (Makes about 20 servings) 1 small seedless watermelon (about 10 lbs.) ½ cup agave nectar or coconut nectar. 1 Tbs lemon juice, from about 1 lemon… Read more
Pesto Spread 1 cup packed basil ½ cup pine nuts ¼ cup olive oil 1 clove garlic 1 tsp lemon juice ¼ tsp sea salt Place all the ingredients into a food processor and blend until smooth. Scrape down the sides with a spatula as needed. Filling 8 romaine or red leaf lettuce leaves for… Read more