5 juicy apple (pink lady, gala, Fuji or Granny Smith)
1/2 cup of a cooked whole grain (like spelt berries!)
4-5 tbsp lemon juice
2 stalks celery
1/3 cup chopped cilantro
2 tbsp maple syrup
2 ripe avocados
dash of salt
1/3 cup sunflower seeds, or 1/2 cup walnut bits
(secret ingredient - splash cashew - olive oil cream!)
Cashew Olive Oil Cream
1/4 cup soaked cashews (strained)
1/2 cup Liquid Gold Mild Pure Cultivar Extra Virgin Olive Oil
1 small clove garlic
1 Tbsp. nutritional yeast
sea salt and pepper
-Blend ingredients together with half the olive oil until creamy. Slowly stream in rest of olive oil.
-Cut apples in half, take out stems and core, then, using a melon baller, scoop out the insides into a separate ball, but make sure not to cut through skin.
-To make sure that your boats don’t rock, cut off a tiny sliver of flesh on the bottom.
-Pour lemon juice into a bowl, and quickly dip the edges of the apple into it, so they do not turn brown due to oxidation.
-Lay apples out on a large plate (you can temporarily place them into the refrigerator)
-Take the cut out apple insides and either by hand, or using a mandolin slicer, cut them into small pieces.
-Cut celery stalks, in the same manner; add them to apples.
-Pour remaining lemon juice into the mix.
-Add chopped cilantro and cashew olive oil cream.
-Add sunflower seeds, maple and salt.
-Cut avocados into halves then dice. Blend all ingredients together with avocado and spelt berries. Fold in enough cashew cream to create a creamy richness.
-Using a spoon, fill apple boats with the mixture.