Too-Nah with Joiful Avo Mayo by Chef Joi

Sometimes you just want something from your past.  You want something quick and easy to prepare and eat.  And you want something that travels well.  Okay, then give this Too-Nah a try.  Why the name?  Because when you taste you will ask, “is this tuna, nah?!?”

Too-Nah

¾ c Walnuts, soaked overnight

1 c Sunflower seeds, soaked overnight

3 Carrots

¼ Onion, medium

2 Celery stalks

1 Garlic clove

2 T Lemon juice

1 T Bragg’s Amino Acids

½ T Dulse Flakes

Process walnuts and sunflowers seeds until fine.  Chop the carrots, celery and onion into small pieces.  Add vegetables and other ingredients to the nut and seed mixture.  Process to desired consistency.  I would suggest leaving it a bit chunky.  Pour mixture into bowl.

 

Joiful Avo Mayo

1 Avocado

1 ½ T Lemon juice

2 T Olive oil

2 T Kelp powder

1 t Cumin

2 Dates, chopped into small pieces

½ t Apple Cider Vinegar

Process avocado and lemon juice until smooth.  Add kelp powder, cumin, date pieces and apple cider vinegar and process until well blended.  Scrape down the sides.  Slowly add the olive oil while processor is running.

Add Joiful Avo Mayo to bowl of Too-Nah.  Mix well.

Serve on green leaf such as collard, kale or lettuce.  Or spread on raw crackers and top with another cracker.  Or top a green salad with your Too-Nah.

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