raw power olives
1 large tomato (heirloom preferred)
1 jalapeno/thai chile
Pesto: Blend walnuts, olive oil, handful of basil, handful of oregano,
3 cloves garlic, 1 tsp nama shoyu, and lemon juice (from one lemon) in
a blender until pesto is created.
Tomacado sauce: Blend 1/4 red pepper, 1-2 tsp ginger, 2 cloves garlic,
lemon juice (from other lemon), jalapeno, 1 tsp nama shoyu until liquid.
Add the tomato, avocado, cilantro, and olive oil.. Pulse chop to keep
Pull off 1-2 red cabbage leaves, fill with pesto, add chopped red pepper
and celery. Top with tomavocado sauce mixture, top with 3-4 chopped raw
power olives... Top that with alfalfa sprouts.