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JuicePlus+

Egg-less Egg Salad

1/2 cup pure water
1/2 cup fresh lemon juice
1 1/2 tsp. turmeric
2 cloves garlic, peeled
1 tsp. Celtic sea salt
1 1/2 cups raw macadamia nuts or cashews
1/3 cup chopped scallions
1/3 cup chopped celery
1/3 cup chopped red bell pepper

In a food processor, combine the water, lemon juice, turmeric, garlic, sea salt, and nuts and blend until smooth.

In a medium mixing bowl, combine the contents of the blender with the scallions, celery, and bell pepper. Mix well and serve.

Cashew Mayonnaise

1 cup cashews, soaked
1/4 cup water
1/4 cup lemon juice
2 soft dates, pitted
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1 teaspoon Celtic sea salt
1 dash white pepper
1/2 cup olive oil
1/4 cup raw pine nuts

Place all ingredients, except the oil, in a blender and blend until smooth. While continuing to blend, add the oil in a steady stream until the mayonnaise is emulsified. Store in a tightly sealed container in the refrigerator for up to 2 weeks.

Guacamole

2 ripe avocados
1 Tablespoon red onion
1 Tablespoon cilantro
1/2 teaspoon garlic (1 clove)
1/8 teaspoon cumin (optional)
1 teaspoon fresh lime juice
Dash Celtic sea salt
1/2 jalapeno, seeded

Place all ingredients in a food processor and pulse for 3-5 seconds (slightly chunky texture). Serve immediately or refrigerate.