Tuesday, December 21, 2010

Eggless-Egg Salad
Eggless Egg Salad½ 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: Young Thai coconut meat

In high speed blender, combine the water, lemon juice, turmeric, garlic, sea salt and nuts and blend until smooth.

In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well. Stir in chopped green onions. Optional: stir in chopped young thai coconut meat for an "eggy" feel. Serve chilled.

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