Feta and Semi Dried Tomato Omelette
17th April 2015
Cucumber Noodles with Coconut Dressing
17th April 2015
Ingredients
Crust:
- 1 1/3 cups pine nuts
- 1/2 cup hemp seeds
- 1 tbsp fresh parsley, chopped
- Himalayan salt to taste
- fresh ground pepper to taste
Filling:
- 2 cups cashews, soaked overnight, drained and rinsed
- 3 tbsp water
- 2 tbsp nutritional yeast
- 1 juice from lemon
- pinch Himalayan salt
- fresh ground pepper
- 3 cups chopped baby arugula
- 1 red pear, diced
Servings:
Instructions
Crust
- Place all ingredients in food processor and process until the mixture just begins to come together.Press in the bottom of 4, 4-inch tart pans with removable bottoms.
Filling
- Place cashews, water, nutritional yeast lemon juice, and salt and pepper in high-speed blender. Blend until smooth.
- Remove to bowl and stir in chopped baby arugula and pear.
- Spoon into tart shells on top of crust.
- Enjoy!
