Alkaline Electric “Potato” Salad

This recipe makes about 4 servings.

Ingredients

• 4 Green Bananas or 2 cups Cooked Garbanzo Beans*
• 1 cup Brazil Nuts (soaked overnight)
• 1 cup Spring Water (Warm water preferred)
• 1/4 cup Onions, diced
• 1/4 cup Green Peppers, diced
• 1 to 1 1/2 tbsp. Lime Juice
• 2 tsp. Avocado Oil
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt
• 1 tsp. Dill
• 1/2 tsp. Ginger Powder
• 1/2 tsp. Sea Moss Gel (Optional)
• Pinch of Cayenne Powder
• Annato/Achiote Powder (For topping off dish; Optional)
• Blender or Food Processor

*Steps 1, 4 and 5 can be ignored if using garbanzo beans.

Directions

1. Cut bananas in half, scrape off skin, and chop into cubes.
2. Add Brazil nuts, seasonings, oil, 1/2 cup of spring water, and lime juice to blender and blend for 1 minute.
3. Add 1/4 cup spring water and sea moss gel, then blend until smooth and store in refrigerator. If too thick, add more water.
4. Bring some water to a boil, then cook and stir green bananas for 2-4 minutes or until translucent.
5. Strain and place bananas into a medium-sized bowl.
6. Add onions, green peppers, and Brazil nut mixture to bowl and blend well.
7. Store in refrigerator for 30 minutes or until chilled.
8. Enjoy your Alkaline Electric Potato Salad!