cardamom avocado pesto zoodles with smoked wild caught salmon, nectarine, purple radish, sprouted seeds & fresh petals from the garden

filed under “things making me intensely happy”, & SO easy to make.

4-6 oz sugar free wild caught smoked salmon
3 c organic zucchini noodles, lightly sautéed

pesto:
1 large avocado
2 handfuls of organic basil
2 handfuls of organic cilantro
1 handful of organic parsley
1 T acv
1 T organic lemon juice
3 T organic evoo
1 clove garlic
1 t cardamom
sea salt + black pepper to taste

-blend until very smooth & creamy.
-toss with zoodles, top with a bit of smoked salmon, sliced nectarine & purple radish, basil leaves, sprouted organic seeds + some fresh edible organic flowers.

white chocolate macadamia bark with dried berries & floral notes

1/2 c gently melted raw organic cacao butter
2/3 c raw organic coconut butter
1/4 c raw organic macadamia nut butter
few drops of vanilla stevia to taste
pinch of vanilla bean powder, cardamom, & sea salt
(all adaptogens as desired. i recommend maca + ashwaganda with these flavors)

blend all ingredients until super smooth.

pour into silicone moulds or into a lined square dish & top with chopped mac nuts, flaked sea salt, organic dried golden & goji berries + dried flowers.

set in freezer until firm & store chilled.