Treebark and Berry Girl

It’s pomegranate season! If you’ve never tasted one of these babies, you’re missing out. They do have a teeny tiny seed in the inside of them, but the burst of goodness when you bite into these is just amazing!
High in antioxidants and anti-inflammatory properties, fiber, and essential vitamins (C, K, folate, and potassium) and minerals.
Sure hope you’ll give one a try. And if you do…add it to a date with some peanut butter, a tiny bit of dark 80% chocolate.
Oh my goodness, such a delight!! 😋🤤❤️

Wanted something “lite” for dinner. Was craving Chickpea sald, but only had red kidney beans on hand. So… let’s experiment I say. 😃

I made some Cashew Caesar Dressing (this was my binder-mayo.)
Mashed the kidney beans.
Added raw onion, celery, and dill pickles, and whipped it together.
Served it on raw zucchini wheels, topped with yellow bell pepper and a bit of avocado, with a side of crunchy dehydrated cherry tomatoes.
Quite satisfying. 👍

Cashew Caesar Dressing
(From Dr. Joel Fuhrman “Eat to Live”)
4 cloves of garlic
2/3 c unsweetened almond, soy, or h**p milk
1/3 cup raw cashew butter or 2/3 cup of raw cashews
1 1/2 tablespoons of nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon Dijon mustard
Black pepper, dill, or other seasoning to taste

Preheat oven to 350. Break garlic cloves apart leaving on the paper skins. Roast for approximately 12 to 20 minutes until soft. When cool remove the skins and blend with the remaining ingredients in a high-powered blender.