- Ingredients:

Sauce:

2/4 cup cashews

1/4 cup almonds

2 zucchini hearts chopped (you can use leftovers from making zucchini noodles)

2 cloves garlic minced

1 inch ginger minced

1 tsp tahini

5 dates chopped (or maple or agave, whatever sweetener you like)

about 1 cup water

juice of 1 lemon or lime

1/2 mango chopped

1 tsp lemon or lime zest

1/4 cup olive oil

1 TBSP Braggs or soy sauce or tamari (your choice)

salt & pepper to taste

“Stir-Fry”:

3 mushrooms julienned

2 carrots julienned

1/2 sweet onion julienned

1 cup chopped broccoli

1 cup sprouts

1 cup shredded cabagge

1 cup bell pepper julienned (any color, a mix makes it more colorful)

1 tsp lemon juice

1 tsp olive oil

1/4 tsp salt

Herb medley “rice”:

2 parsnips peeled and cubed

1 TBSP minced fresh basil

1 TBSP minced fresh mint

1 TBSP minced fresh cilantro

- Directions:

1. Place all “stir-fry” ingredients in a bowl, and massage with your hands for one minute to make the veggies a little softer. Set aside.

2. In food processor or blender grind cashews and almonds until it resembles a nut “flour”. Then add remaining ingredients, adding the water slowly until you get the desired consistency. Also taste for salt and pepper.

3. Pour sauce over vegetables and mix.

4. For “rice” process parsnips in food processor until chopped “rice” like. Place in a bowl and combine with basil, cilantro and mint.

5. Serve some “rice” with “stir-fry”.

"Stir-fry" with nut and mango sauce and Herb medley "rice"