MAC N CHEESE serves 2-4,

cheese sauce

1 1/2 c raw cashews (soaked in water for at least 3 hours) 3 T fresh lemon juice 3/4 c water 1 1/2 tsp sea salt 1/4 c nutritional yeast 1/2 tsp chili powder 1/2 clove garlic pinch of turmeric pinch of cayenne pepper 1/2 tsp mustard (yellow or dijon)

casserole

8oz of shell or macaroni of your choice (I used semolina pasta) freshly ground black pepper

optional paprika, for garnish 1 head of broccoli

instructions

1. preheat oven to 350 F
2. boil pasta according to instructions on its package
3. in a food processor, throw in all the cheese sauce ingredients in order. Blend until creamy. You should have a thick and smooth sauce.
4. Once the pasta is ready, turn off the heat then drain the pasta. Return the pasta to the pot and stir in the sauce.
5. If you're going to add broccoli (which I highly recommend), chop and saute the brocolli in a thin layer of simmering water. Cook until it turns a bright green. Drain and mix into the pasta mix.
6. Pour the content in a medium casserole dish. I had it in the oven for 25 minutes and top layer was pretty crispy. Depending on how much crisp you want on the top layer, start at 15 then judge for yourself!

SIDE SALAD

Chopped green kale 1 grapefruit, Chopped 1 small apple cut into thin slices flax seeds

dressing makes 1 cup

juice of 4 whole meyer lemons *can use regular lemons 2 TBSP raw honey 1/2 cup of extra-virgin olive oil 1/4 tsp sea salt freshly ground black pepper

instructions

1. In a bowl, halve then juice the lemons.
2. whisk in honey. Since regular lemons are more bitter, you may want to add a little more honey.
3. Whisk in olive oil, then season with salt and pepper.
4. Since this dressing is heavily lemon-based, you can keep it in the fridge for a couple of weeks and save leftovers for future salads.