Detox salad and almond “cheeses”

Utensils

• Cup
• Measuring spoons
• Small knife or paring knife
• Vegan Milker
• Wooden board
• Vertical peeler
• Colander
• Mandolin
• 3-jar sprouter
• Manual citrus juicer
• Dehydrator
• Food processor
• Medium glass bowl
• Mixing spoon
• Medium glass bowl
• Large bamboo spatula

Ingredients

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To make the cheeses:

• 1 cup moist, peeled almond pulp - leftover from making homemade almond milk
• 1 yellow pepper, dehydrated 5 hours
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon garlic or dried onion powder
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh chives, dill, thyme or other herb of your choice.
• 1 pinch salt

Salad:

• 1 or 2 trocadero lettuce, the hearts
• 2 celery branches
• ½ cucumber cut into thin strips with a peeler or mandolin
• 2 tablespoons chopped parsley
• 2 or 3 tablespoons broccoli or onion sprouts, alfalfa, arugula, etc...
• lemon zest
• ½ squeezed lemon

step by step preparation

Cheese preparation:

20. Cut the pepper into strips, discarding the white parts and dehydrate for about 4-5 hours (this is to remove some of the natural water from the pepper).
21. Once dehydrated, put in the food processor with the rest of the ingredients except for the dill and blend.
22. Remove from the food processor, add the chopped chives, mix and form balls. Set aside.
Salad preparation:
23. Finely chop the lettuce hearts. Slice the celery, make strips of the cucumber and chop the parsley.
24. Put in a bowl and add the broccoli sprouts and lemon juice. Mix and set aside.
25. Add the cheese balls and finish with grated lemon peel.

Nutritional values ​​/ serving

Calories: 681 kcal Carbohydrates: 71g Protein: 19g Fat: 40g Saturated fat: 4g Sodium: 80 mg Potassium: 1470 mg Fiber: 12g Sugar: 46g Vitamin A: 8866 IU Vitamin C: 136 mg Calcium: 328 mg