Pesto-n-Rice

Cookbook – Kristen Suzanne’s EASY Raw Entrees

2 C Spinach, packed

¼ C Extra Virgin Olive Oil

1 Tb Lime or Lemon Juice, fresh

2 Clvs Garlic, pressed

1 ½ tsp Himalayan Crystal Salt

1 tsp Curry

¼ tsp Cardamom

1/3 C Pine Nuts

Blend spinach, olive oil, lime/lemon juice, garlic, salt, curry & cardamom in a food processor. Scrap down bowl. Add pine nuts & process until smooth. Set aside & refrigerate in sealer container.

3+ Cups Cauliflower Florets

¼ Cup Pine Nuts

3 Tb Orange Juice, fresh

1 Tb Lemon Juice, fresh

1 Tb Agave Nectar

½ tsp Cinnamon

Pulse cauliflower & pine nuts in food processor until chopped to approximate size of rice. Doing this in batches yields best results. Set aside in large mixing bowl. Add remaining ingredients & toss together until well mixed. Serve as is, topped with pesto or dehydrated. If dehydrating, spread mixture onto sheet of parchment paper at 140°F for approximately 1-1 ½ hours. Then top with pesto.