(Serves two)

Ingredients:

2 Thai coconuts (both the liquid and the "meat")

6 small cloves of garlic (mine were really small, thin; otherwise I would have used 2 larger ones)

1 inch piece of ginger

1/4 cup chopped up lemongrass

1 inch piece of a fresh Jalapeno pepper

1 teaspoon of powdered turmeric (or better yet, freshly ground turmeric root)

1 teaspoon Celtic Sea Salt

To prepare

1. Open the coconut. (It took me one minute by using my chisel and a hammer. I made a round circle on the top, then flipped it open.)

2. Pour the coconut water into a large bowl, and from that, into your Blendtec Total blender. Then set the coconut aside. You will scoop out the "meat" later.

3. Cut the garlic cloves into a few pieces and put into blender.

4. Peel and grate the ginger and put the gratings into the blender.

5. Add the lemongrass, jalapeno pepper, turmeric and Celtic sea salt to the blender, and blend.

6. Now scoop out the coconut "meat" and add to blender. Blend until smooth.

7. Pour into bowls and eat. Enjoy!

Ingredients

2 cups macadamia nuts, soaked 8 hours and drained

2 cups filtered water

1 teaspoon Celtic sea salt

1 teaspoon turmeric powder or grated fresh turmeric root

4 sun-dried tomatoes, soaked 2 hours

Juice of 1 lemon

1 cup pine nuts, soaked 8 hours and drained

6 cups cauliflower florets

To prepare

1. Place macadamia nuts, filtered water, salt, turmeric, sun-dried tomatoes and lemon juice in a Blendtec Total blender. Blend until smooth.

3. Chop cauliflower into small pieces and place in a casserole dish.

4. Stir dressing into cauliflower and serve.

5. Casserole may be covered with plastic wrap and placed in a dehydrator for two hours to soften and warm the cauliflower. Serve immediately. This can be a complete meal with a green salad.