Tools needed: blender, bowl
Ingredients:
1/3 cup fresh coconut meat
1/2 cup almond butter
3 tbsp finely chopped celery
1 tbsp finely chopped fresh onion
1 tbsp finely chopped shallot
Pinch oregano
Pinch white grounded pepper
Salt as you taste
1 tbsp coconut oil
1 1/2 tbsp olive oil
1 tbsp lemon juice
1 tsp vinegar
1/2 tsp agave nectar
1/3 cup finely diced cucumber
2 tbsp finely chopped cilantro
2 tsp caper seeds
1 medium minced garlic cloves
Water if needed
Preparation:
In blender we add all the ingredient keep aside the cucumber
We add little water if needed and we blend until all mix
We add over a bowl and add the diced cucumber
Use a strainer to remove liquid by pressing with a spoon
Use a round mold and fill it and refrigerate
Serve:
Serve with slices tomato and few caper seeds on top with asparagus sauce
Asparagus sauce
Tools needed: blender
Ingredients:
1 cup fresh young asparagus
1/4 cup finely chopped cilantro
2 tbsp finely chopped green onion
1 cup young coconut meat
1 tbsp vinegar
Salt as needed
Water as needed
White grounded pepper
2 tbsp olive oil
1/3 cup soaked cashews
1 garlic minced clove
1 tbsp finely chopped celery
Water as needed
Preparation:
Add the entire ingredient in the blender and blend until get creamy
Serve:
Serve chill
