Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes
3 – 4 crisp apples
2 cups seedless grapes, halved
1 cup chopped celery
1 cup chopped walnuts
Just before serving, mix mayonnaise and add walnuts
Juice 1 large or two small lemons
½ cup extra-virgin olive oil
½ cup soaked raw almonds. Drained
½ tsp yellow mustard powder
2 – 3 teas raw honey or agave nectar
½ tsp veggie salt to taste
Blend half almonds with other ingredients.
Add more almonds for thickness and water if necessary to blend.