Ingredients

• 1 bunch lacinato (dinosaur)kale
• 1/4 cup nutritional Yeast
• 3/4 cup pecans
• ½ teaspoon sea salt
• zest of 1/2 lemon
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, grated
• ¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.

Ingredients:

• 1 1/2 cups Walnuts
• 1/2 cup celery, diced
• 1/2 cup diced carrots
• 1/2 red bell pepper, diced
• 1/2 cup fresh Cilantro,minced
• 1/4 cup Scallions, minced  (greens only)

Sauce:

• 1/4 cup raw wild honey
• 1/8 cup Nama Shoyu
• ½ teaspoon fresh garlic, minced
• 1 teaspoons fresh ginger, grated
• 1 Tablespoons hulled sesame seeds
• 1 Tablespoons Sesame Oil
• 1 teaspoons red pepper flakes

Garnish:

• 1 head of Lettuce, Butter, Bib, or Romaine
• Mung Bean sprouts
• Carrot, grated

Directions:

1. Gently pull apart lettuce leaves, wash and let dry on paper towel
2. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
3. Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
4. Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
5. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
6. Garnish with Mung Beans, and grated carrot

Makes 4 servings

Available as a Step-by-Step Instructional Video