[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Kawarma 10 oz lamb finely chopped or use left over lamb 1/2 freshly ground pepper 1 tsp allspice powder 1/2 tsp cinnamon Pinch of freshly grated nutmeg 2 tsp zaatar 1 Tbsp white wine vinegar 2 tsp dried mint or 1 Tbsp chopped fresh mint 2 Tbsp chopped flat leaf parsley 1 tsp salt 1 Tbsp unseated butter 2 tsp olive oil 2 Tbsp pine nuts, toasted in oven or fried in butter

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 2 1/2 cup raw almonds 1/3 cup Tamari Sauce 2- 3 teaspoons Turmeric 1/2 ground black pepper 1 – 2 teaspoons lemon juice

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 1 pound raw cashews (about 3 cups) 1 tablespoon coconut oil 2 tablespoons reduced-sodium tamari soy sauce 1 tablespoon dried oregano 2 tablespoons garlic granules 1 tablespoon dried dill ½ teaspoon spirulina powder (optional)