Cauliflower Couscous
2 heads cauliflower, finely ground in a food processor
1/2 fresh cup lemon juice
1 cup olive oil
1 tablespoon black pepper
pinch of sea salt
1 bunch fresh parsley, stems removed
1 bunch fresh mint, stems removed
1 bunch fresh cilantro, stems removed
1 13oz jar pitted Greek olives
In a large mixing bowl, combine all of the ingredients and mix thoroughly
Marinated Bok Choy Salad
5 heads baby bok choy
1/3 cup olive oil
1/4 cup Nama Shoyu
4 cloves garlic, peeled
Starting from the bottom of the plant, chop the bok choy stalks into half-inch pieces, leaving the leaves whole. In a blender, combine the olive oil, Nama Shoyu and garlic and blend thoroughly. Add to the bok choy, mix well and serve.
Pesto Sauce
2-3 cloves garlic, peeled
1/2 fresh lemon juice
pinch sea salt
1 cup raw pine nuts
1 cup fresh basil
2 tablespoons olive oil
In a high speed blender, combine all the ingredients, and blend until smooth.
(can add 3/4 cup Thai cocunut water if desired)
We served this last night over brown rice linguini pasta and it was delicious!!