Raw Hummus

2 cup sprouted chickpeas (soaked close to 3 days)
2 tbsp tahini
2 tbsp extra virgine olive oil
2 tbsp nutritional yeast (optional)
2 glove garlic (crushed)
1-2 lemon (squeezed)
1/4 cup water (maybe more as needed)
1 tsp ground cumin
1 tsp ground cilantro (optional)
pepper, salt

Place all ingredients in a food processor and until smooth.

Cream of Zucchini Soup

2 servings

1 zucchini, choped (about 1 cup)
1/2 cup water (plus 1/4 cup water to thin, if necessary)
1 stalk celery, chopped
1 Tbs fresh lemon juice
1 tsp mellow white miso
1 clove crushed garlic
1/2 ripe avocado chopped
himalayan salt, pepper, chilli (optional)
1 Tbs extra virgin olive oil or coconut oil
 (optional)
hadful fresh parsley or dill or green onions
or cilantro (minced, optional)

Place all ingredients in a blender and process until smooth.
(to serve warm, heat gently on the stove for a few minutes)  Do not overheat!

Enjoy !

Creamy Cashew Cheese

1 cup raw (unsalted) cashews, soaked overnight, then drained

1/3 cup nutritional yeast

1/4  teaspoon sea salt (or more to taste)

  juice of half a lemon 

1/3 cup water (or more as necessary) 

 pepper, italian seasoning (optional)

Add soaked (and drained) cashews, nutritional yeast, sea salt, juice of lemon and 1/3 cup water to a food processor.

Puree, scraping down with spatula the sides as necessary, until the cashew cheese is a smooth, creamy consistency. Depending on desired consistency and the length of soaking time, additional water can be added as needed. 

 

Makes a little over ½ cup. Store in the refrigerator and use within 5 days.