Thanks to Kimberly Snyder at             


               Yields: About 1 cup

•   1 cup of raw, unsalted macadamia nuts

•   2 Tbs. fresh lemon juice

•   ½ cup sundried tomato, chopped

•   ¼ tsp. Celtic or Himalayan sea salt

•   2 Tbs. finely chopped parsley (any variety)

•   Black pepper to taste


1.Place the macadamia nuts in the food processor with the lemon juice, and blend well. Next add the chopped sundried tomato and sea salt, and blend again. The mixture will be moist and “crumbly” but not wet at all.

2.Spoon the mixture into a bowl, and mix the chopped parsley throughout the whole mixture.

3.Enjoy by scooping on top of a green salad. Or wrap in collard greens with sprouts. Right before serving I like to add some fresh cracked black pepper to the top, which seems to give it an extra bit of spark.



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