1 1 / 2 cups almonds 1 cup of Rejuvelac 2 tablespoons of Tamari 1-2 tablespoons coconut oil Pinch Celtic salt Lemon juice to taste
Preparation:
Soak almonds in a large jar full of water for 12 to 24 hours remembering they will increase their size by at least a third.
Put through Champion grinder with enough Rejuvelac to prevent the nut meal clogging.
Mix an extra half cup of Rejuvelac into the nut meal to make a moist, soft mixture.
Cover with a clean cloth and allow to stand overnight in a warm place out of direct sunlight to ferment. If you prefer you may leave it to ferment for longer.
Mix in the Tamari and refrigerate.
Before preparing salad put 2 tablespoons of nut meal into a bowl and mix in coconut oil, lemon juice and salt.
If coconut oil stiffens put hot water in another bowl and stand bowl of dressing in this to melt coconut oil while preparing salad.
Pour dressing over salad.
Notes:
You may add other ingredients to the dressing such as crushed garlic, tahini or ginger juice.
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Preparation time:
over 2,5 h
Difficulty:
Simple
Portions:
6 servings
Amount:
Country/Region:
Costs per portion:
Vegan:
Yes
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 11:00:25 MIST
viewed:
6329 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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