Macademia Stew

SAUCE:

• 1 avocado
• 1 small bunch fresh spinach
• 4 ripe tomatos
• 1 small piece onion
• 1 tsp lemon or lime juice
• 1 red bell pepper
• 4-5 tbsp. Olive oil
• Sea salt to taste
• Plenty of fresh herbs such as basil, dill, cilantro
• Cayenne, ginger or other hot spices as desired
• 2 tsp. Italian Seasoning
• 1 tsp. Poultry Seasoning
• 1 clove garlic
• 1 stalk celery
Process all ingredients in food processor until smooth. Pour into large mixing bowl.


STEW:

• 1 pound macademia nuts, soaked (discard soak water)
• 1/2 jar sun dried tomatoes in olive oil
• 4 c. chunked carrots (marinate in olive oil and lemon juice)
• 1-2 c. pitted black olives (not from can)
• 3 c. finely chopped celery
• 1 c. chopped red onion soaked overnight in olive oil & lemon juice
• sm. Handful chopped fresh basil
• sm. Handful chopped fresh cilantro

Process macademia nuts in food processor until chunky – just a little chunkier than you
want them to end up. Add sun-dried tomatoes and process a bit more until desired
stew-like texture is achieved. Add this mixture into large mixing bowl with sauce.
Process carrots in food processor until chunky, stew-like texture is achieved. Add
carrots to mixing bowl with sauce and macademia nut mixture. Toss in olives, celery, red
onion in olive oil, basil and cilantro. Mix until combined. Add more sea salt, olive or
other seasonings as desired. Warm slightly on dehydrator teflex sheets for 30 minutes
if desired.