Sunday, September 27, 2009
Egg-Less Egg Salad
½ cup filter water
½ cup fresh lemon juice
1 ½ teaspoon turmeric
2 cloves garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw macadamia nuts or cashews
1/3 cup chopped green onions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
Optional chopped young Thai coconut meat
In high speed blender, combine the lemon juice, turmeric, garlic, sea salt and nuts ( I like to use half macadamia/ half cashews) and blend until smooth and adding water a little at a time. You may not need all the water.
In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well and stir in the chopped green onions.
Optional* Stir in young Thai coconut meat. This will give it an eggy texture.