Leland's Favorite Recipes

Almond Hummus
2 Cups of soaked Almonds
1/2 Cups Tahini
1 large minced Garlic Clove
Juice of 2 Large lemons
1/3 Cup of Olive Oil
1/2 Tsp of Celtic Sea Salt
Optional seasonings: paprika, dill, cumin, coriander, cayenne pepper,
parsley

Homogenize the almonds using a Champion or Green Power Juicer. Then add the
rest of the ingredients to the almonds. Mix well. Add water to make a
smoother consistency.

Guacamole
1 Medium Avocado
2 diced Tomatoes
1 diced Red Pepper
Juice of 1 Lemon
1/2 clove of minced garlic
1 small diced Spanish onion
minced chili pepper or banana peppers
diced cucumber
optional: cayenne, cilantro, celtic sea salt.

Mango Salsa
2 cups of diced mangos
3 cups of diced tomatoes
1 medium diced red pepper
1/2 cup of chopped cilantro
1/4 cup sweet onion
Juice of 2 Limes
1 minced garlic clove
1 tbsp of minced jalapeno pepper
1/4tsp celtic sea salt to taste

Carob Coco Haystacks
3/4 cup liquid coconut oil
1/2 cup carob powder
1/2 cup agave nectar
1 tsp. Vanilla extract
3 cups shredded coconut

Blend all the ingredients except shredded coconut together. Mix the batter
in with the shredded coconut in a mixing bowl. Form into haystacks on wax
paper and put in the refrigerator or freezer.

Raw Pasta
To make raw pasta I use a spiral slicer or to make angel hair pasta you will
need to use the Saladacco
You can use zucchini (which has the best texture) carrot, beet, sweet
potato, squash, turnip, yams, and butternut squash

I spiral slice 1 zucchini and half a cucumber

Tomato Sauce
3 Cups of diced Tomato
4 Tbsp of apple cider Vinegar
1 Tbsp of Agave Nectar, or 2-3 pitted dates
1/2tsp of celtic sea salt (to taste)
1Tbsp of Italian herb mix
2Tbsp dried Basil
1 1/2 cups of sun dried tomatoes (soaked for 2 hours)
1 tsp of jalapeno pepper
1 garlic clove

Mix until smooth

Burritos
Use Romaine Lettuce or Cabbage Leaves with Guacamole, Salsa, or Hummus