Tomato Rawvioli with Pesto Sauce

Tomato Rawvioli with Pesto Sauce serves 15 Rawviolis Tomatoes of choice (roma or other), sliced about 1/4" thick Makes 2 cups of pesto1 cup basil leaves, tightly packed1 tsp. lemon juice3- 5 medium cloves garlic1 Tbs. light miso paste½ tsp. Celtic sea salt1/4 cup olive oil1/2 cup pine nuts or walnutsPuree until smooth

Tomato Rawvioli with Pesto Sauce Assembly 1. Put a heaping teaspoon of Pesto filling between 2 tomato slices. 2. Dehydrate overnight at about 110 degrees.

Cacao Clusters Serves 20 ¾ cup virgin coconut oil ¼ cup Xylitol ¼ stevia 6 drops of medicine flower extract 1/8 tsp Himalayan salt Dash of cayenne pepper ½ cup raw cacao powder ¼ cup raw cacao nibs ¼ goji berries 1 cup of soaked and dehydrated walnuts

Cacao Clusters Assembly 1. Mix coconut oil, sweeteners, salt and cayenne together in a blender until smooth. 2. Pour into a bowl and hand mix until well mixed. 3. Add the remainder of ingredients and stir well. 4. Spoon globules of batter onto a cookie sheet and freeze until set (10min approx.) 5. Store in your refrigerator and enjoy

Cacao Clusters (Nutritonal Breakdown) ¾ cup virgin coconut oil (1,560 Kcal)- High in MCT ½ cup raw cacao powder (98 Kcal)- Protein, Iron, Calcium) ¼ cup raw cacao nibs (218 Kcal) -Same ¼ cup goji berries (168 Kcal) -High in A, C, Zinc, Iron, Phos, B2, Vit E and carotenoids 1 cup of soaked and dehydrated walnuts (654 Kcal) 135 Kcal/each as above 148 Kcal/each substituting 1/2 Agave Nectar for Xylitol and Stevia.

Cacao Clusters 135 Kcal 148 Kcal