PESTO!

Put into food processor and pulse until finely chopped:
        5 cloves garlic

Add and pulse until ground:            
        1 cup pine nuts (or walnuts or almonds)

Then add and chop but not smooth:
        ¼ to 1/3 cup extra virgin first cold-pressed olive oil          
        1/2 teaspoon salt
        1+1/2 cups fresh basil (broccoli, kale, cilantro, parsley, blanched nettles or arugula work well as a substitute)

Your pesto should still have texture.  If desired, add more salt to taste, and enjoy!

ALLERGY FRIENDLY CHEEZE SAUCE

Blend:

          1 cup cooked millet          

          1/2 cup rice or rice flour

          1 can coconut milk*

          1/2 cup water

          1/2 red bell pepper

          2 tablespoon sesame seed

          2 tablespoon fresh or frozen lemon juice*

          2 teaspoons onion powder

          1/2 teaspoon garlic powder

          1+1/2 teaspoon salt

Cook over low heat, stirring constantly, to make a delicious spread or dip or just pour uncooked liquid over a quiche or pizza and bake as directed. Note: this thickens if just slightly heated making it easier to pour over your savory pie.

 *Read the label: Coconut milk and canned lemon juice often contain a preservative called sodium bisulfate or potassium bisulfate. Leave it on the shelf. These additives can cause severe allergic reactions or even death for some people. Guar Gum as an additive, seems to be harmless.

ALMOND-OLIVE SPREAD

It is quick, easy and tasty!

Blend to a spread-able consistency:

           1 cup raw almonds

          1 cup water (add more if needed to keep the almonds blending)

Then add and blend briefly:

           1 cup pitted olives ( may use green ripe or black)

          1/2 teaspoon salt 

          2 teaspoons onion powder

          1/2 teaspoon garlic powder

Serve on crackers, Rye Krisps or bread.

Makes 2 cups.

SPINACH DIP

Blend the following ingredients:

          12 ounces firm, organic or certified non-GMO tofu

          1/3 cup raw cashew nuts or sunflower seeds

          1 tablespoon lemon juice

          1 tablespoon honey or sugar

          1 tablespoon sesame seed

          1 tablespoon onion powder

          1/2 teaspoon garlic powder

          1-2 teaspoons salt

          Add water as needed to blend easily. If it gets to runny, add a teaspoon at a time up to 3 teaspoons of potato flour while blender is running on low speed, until a spread-able consistency is reached.

Pour contents of blender into a mixing bowl and add:

          1/2 red bell pepper, chopped

          1 can water chestnuts, chopped

          10-ounce package of thoroughly drained chopped spinach

Stir and chill 2-3 hours. Use as a dip, cracker spread or filling for stuffed pocket bread or Italian bread.

Makes 4 cups.

GINGER SALT SOUR CREME

Makes about 3 cups

6 T. lemon juice          

1/2 C. cashews

1+1/2 t. ginger salt

1 T. maple syrup

2 T peeled and chopped fresh ginger root     

2 C. organic tofu

1 t. onion powder

3/4 C. water

1/4 C. chopped chives

Place all ingredients above EXCEPT THE CHIVES in the blender and blend until very creamy and smooth.  Stir in fresh chives and chill until cold.  This is a great topping for the potato. 

Some prefer to pull back on the sweetener.  Experiment and see how you like it with 1 more T. of maple syrup or completely without sweetener.