ALL ORGANIC INGREDIENTS
1 Tbsp Avocado Oil
Zest of 1 lime
2 Tbsp coriander
1 tsp minced fresh ginger
2 Tbsp Raw honey
1/4 tsp black pepper
2 Tbsp Coconut Aminos
Mix all ingredients.
Shake before serving.
Happily Serves 3-4
ALL ORGANIC INGREDIENTS
3/4 Cup Raw Cashews
5 Garlic cloves, minced
1/4 Cup water
1-2 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt + black pepper to taste
1 tsp Sriracha (or other hot sauce), plus more to taste
Pinch each chili powder, smoked paprika, and ground cumin
Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)
Place cashews in a bowl and cover with boiling hot water.
Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.
Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
(Nutritional yeast is optional.)
Blend on high until creamy and smooth.
Add more water if it’s too thick.
GF, Vegan, Paleo
Happily Serves 6-8
1 Spaghetti squash
1/4 cup Coconut Aminos
3 Garlic cloves, minced
1 TBSP Coconut sugar
2 tsp freshly grated ginger
1/4 tsp white or black pepper
2 TBSP Avocado oil
1 Diced yellow onion
3 Celery stalks
2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)
Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
Heat avocado oil in a large cast iron skillet over medium high heat.
Add onion, celery, stirring often, steam for no more than 3 mins.
Stir in cabbage until heated. This should take no more than 7 mins total.
Stir in spaghetti squash and “soy” sauce mixture until well combined.