This was incredibly simple, yet delicious, incredibly healthy, light & pretty.
- Almonds – ½ cup (raw, unpasteurised, soaked & peeled)
- Cauliflower – (amount depends upon size – I used ¼ of one which was quite large)
- Garlic scapes – chopped, reserving ½ to fold in after processing (cloves may also be used in the absence of scapes)
- Celtic sea salt – to taste
- Extra virgin olive oil (EVOO) – 1½ Tbsp (organic, first cold pressed)
Blend above ingredients together in food processor, folding in garlic scapes at the very end of process (it should appear to be chopped, not blended).
After processing, fold in remaining garlic scapes along with chopped scallion tops & fresh herbs of choice.
Place mixture atop beetroot slices.
Garnish with sliced asparagus, chopped scallion, chopped beet green stems, drizzle of EVOO, kelp granules & cayenne.
