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(2) Double Chocolate + Peanut Butter Go Macro Bars
1 cup soaked Cashews
4 cups water (to blend)
Cinnamon Powder
Vanilla extract
Agave or DATES (I prefer Dates)

add cashews to a bowl, cover cashews with water to soak overnight in fridge- I soaked for 8 hours
quick soak method here –
drain and rinse cashews
blend cashews with water, cinnamon, vanilla extract and agave/dates
strain cashew particles through cheesecloth if desired
fridge to cool!

break a part each go macro bar into1/ 4 pieces
roll into balls
flatten to make a cookie-like shape
enjoy with milk!


Everything crackers

1 cluster Oyster mushrooms
1/2 Poblana pepper
1 tbsp Coconut oil
1 tsp Ginger powder
1 tbsp Liquid aminos

(1) can Chickpeas
1/4 cup Tahini
(3) Garlic pods
1/2 lemon Lemon, juiced
splash of Water – 2 tbsp
(2)Roasted red pepper
2 tbsp Olive Oil
Salt to taste
1 tsp ground Cumin
sprinkle Paprika

add rinsed chickpeas, tahini, garlic, lemon, water, roasted red pepper, olive oil, salt, cumin to a blender
taste and adjust if needed
sprinkle with paprika + a tad olive oil and set aside

on low/medium heat in a skillet, add coconut oil
add peppers, sauté for a few minutes
add mushrooms
sprinkle with ginger powder and liquid aminos
sear each side of the mushroom by pressing down firmly
after 5 minutes, they should be cooked to a golden crisp on each side
remove from heat and coarse chop
add hummus and sautés to crackers and enjoy!


1 pack Enoki mushrooms
1 Heirloom tomato
1 Avocado
1-2 tbsp Liquid aminos (start with less and add more)
1/4 Lemon, juiced
1/4 tsp Garlic powder
Sesame seeds
Black sesame seeds

Blanch Enoki mushrooms by boiling water, dropping mushrooms in for 1 minute, removing immediately to cool
combine liquid aminos, lemon juice, garlic powder and sesame seeds to make sauce (can add a tad coconut sugar if desired)
add enoki mushrooms to the sauce and marinade
top with avocado, tomato and black sesame seeds

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