clean towel.


In a food processor, place drained pecans, basil, walnut oil and salt, and then pulse until finely chopped. With the motor running, add olive oil in a slow stream until well incorporated, but the mixture still has a bit of texture.


Assembly


Lay 2 pieces of softened sweet potato skins on a cutting board (not touching, with short end facing you, and the length of the sweet potato placed away from you). It is best to lay a few pairs at once to create an assem- bly line for quicker rolling. Lay haricot verts or green beans across a piece of sweet potato, and top with a teaspoon or two of pesto. Fold the short end of the softened


potato skin over the vegetables and roll closed. Note the tendency to overpack and the fact that less is more; it will be easier to eat and go further. Roll the second sweet potato slice around the bundle and secure with a toothpick. Follow suit until all ingredients


are used.


Eat the rolls as is, or bake at 350° F for 10-12 minutes to warm.


Garnish with freshly ground black pepper.


Almond Truffle & Herb Paté This simple paté bursts with flavor


and good-for-us nutrients. Almonds are a champion source of calcium and a clean source of protein and healthy fats. Soaking the almonds plumps them,


Yields: about 3 cups (raw-living, dairy- free, gluten-free, low-glycemic)


1½ cups raw almonds, soaked for 8 hours and drained


6-7 Tbsp lemon juice, or as needed 3-4 Tbsp extra-virgin olive oil, or as needed


2-3 tsp white truffle oil, as needed ½ to 1 small clove garlic, finely minced 1 tsp sea salt, or to taste Freshly ground black pepper to taste ¼ to 1


/3 1/3 to blend to desired consistency


cup chopped parsley leaves ¼ cup chopped basil leaves 3 Tbsp chopped sorrel (optional) 2-3 Tbsp chopped chives


Soak almonds in 3 cups of filtered water for 8 hours. Drain and rinse in a colan- der.


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wakes up enzymes and makes them more digestible, also supplying more alkaline reserves for the body. White truffle oil (olive oil infused with white truffles) is a secret weapon for injecting sumptuous, sophisticated flavor, al- though the recipe is excellent without it.


Place almonds in a food processor. Add lemon juice, olive oil, truffle oil, garlic, a scant teaspoon of salt and some freshly ground pepper. Blend, dribbling in water to aid processing as needed until mixture is as smooth as possible. Add more olive oil, lemon juice and water to thin to a preferred consistency. Add herbs and blend in pulses until well incorporated, but bits of herbs are still visible.


Season to taste with salt and pepper.


Serve with crudité vegetables and/or healthy crackers.


Endive Cups with Pine Nut Créme Fraîche Figs and Olives


Little boats of enhanced endive are bites of pure delight. Creamy pine nuts are rich in healthy fats, including pino- lenic, an essential fatty acid that curbs the appetite by triggering hunger-sup- pressing enzymes. Olives are loaded with iron, antioxidant vitamin E and a special phytonutrient, hydroxytyrosol, which helps keep bones strong. Fresh figs provide potassium and healthy fiber.


Yields: 2 dozen or so (raw-living, dairy- free, gluten-free, low-glycemic)


cup filtered water, or as needed Pine Nut Créme Fraîche


2 cups pine nuts ¼ cup lemon juice, plus a bit as needed 1 Tbsp extra-virgin olive oil Filtered water as needed Sea salt


3 heads endive 6 fresh figs 1 cup Kalamata olives 2 Tbsp torn cilantro leaves (optional) 1 Tbsp chopped tarragon leaves (optional)


Flaked sea salt Freshly ground black pepper


Place the pine nuts, lemon juice,


olive oil and pinch of salt in a food processor or high-speed blender. Blend until ultra-smooth, adding a tablespoon or two of filtered water as necessary to achieve the correct consistency. It should be very smooth, like a thick sour cream, and will thicken more when


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