PLANT BASED RECEIPES

ALMOND SALAD

 

RAW PLANT – BASED

1 cup of slivered almonds (soak over night for better digestion)

2 celery stalks chopped small

2 green onions finely chopped

1/4 cup of sweet pickles finely chopped

3 table spoons of vegan mayo( I use Just Mayo brand)

1/2 squeezed lemon

1/2 teaspoon of sea salt( himalayan prefered)

1/4 teaspoon cayenne pepper

1 teaspoon natural sugar cane

1 teaspoon mustard

Optional: 1 tablespoon of Bragg’s nutritional yeast,  1 tablespoon of hemp seeds

Directions: Chop soaked almonds in a food processor or blender and chop them till the almonds look like canned chicken. Then mix all the ingredients into a large bowel and enjoy! Or chill it in the fridge. Serves 4

ALMOND SALAD

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