Start with the recipe for Jerk Chicken with Corn Salsa.
Blend 1 cup almonds with 1 tsp melted coconut oil and ⅛ tsp salt to desired texture; refrigerate. (Makes ½ cup.)
Soak 1 cup almonds in water for 1 hour or overnight; rinse and drain. In a high- speed blender, blend soaked almonds and 3 cups water for 1 minute; strain through a nut-milk bag or cheesecloth. Refrigerate. (Makes 3 cups.)
Almond Butter Hummus
In a food processor, mince 1 clove garlic. Add 1 cup drained canned chickpeas, 2 tbsp each lemon juice and Almond Butter (see recipe, above), 1 tbsp each EVOO and water, 1 tsp cumin and ⅛ tsp each salt and pepper; blend until smooth. Refrigerate. (Makes 1½ cups.)
Blueberry Spinach Salad
Combine 2 cups spinach, ¼ cup chopped celery, ¼ cup blueberries and 2 tbsp chopped almonds. Dress with 2 tbsp EVOO whisked with 1½ tbsp lemon juice and ½ tbsp maple syrup.
And finish off with Peach Crisp.