‘MOZZARELLA’ ARTICHOKE PANINIS

Serves 4

For the ‘mozzarella’:

• 75g (½ cup) raw cashew, soaked for 2 hours

• 300ml (1 ¾ cup) water

• 3 ½ tbsp tapioca

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tsp onion powder

• 1 tsp garlic powder

•½ tsp salt

• Black pepper, to taste

For the trimmings:

• Marinated artichoke hearts

• Sundried tomatoes, sliced

• Fresh basil, sliced

• Alfalfa sprouts

For the bread:

• Whole wheat loaf, you can also use ciabatta bread

1 Throw all ingredients for the ‘mozzarella’ into a vitamix or highspeed blender. Blend until smooth and incorporated. Place in a small pot and continuously stir using a spatula on medium-high heat until boiling. You will notice it will become thick and sticky, like melted mozzarella. At this point, remove from heat and set aside.

2 Place a generous portion of the ‘mozzarella’ on to the bread and top with the artichoke, sundried tomatoes, fresh basil strips and sprouts. Add another portion of ‘mozzarella’ on top.

3 Place sandwich on grill pan, or a panini press, and grill each side for about 2 minutes.

4 Remove from heat and slice down in the middle. Enjoy!

Per serving (78g) Calories 253, Fat 10g, Saturates 1.8g, Sugars 3.2g, Salt 1.2g

• Recipe and photograph by Fay Kazzi, PhD, MS, RD Website: www.theearthycanvas.com Instagram: @TheEarthyCanvas

RADICCHIO KALE BOATS AND AVOCADO DRESSING

Serves: 4

For the salad:

• 1 bunch lacinato kale (black kale)

• 1 radicchio

• Juice 1 small lemon

• 30g (¼ cup) crushed pecans

• 2 tbsp hemp seed

• 2 tsp of olive oil

For the yams:

• 3 medium yams, cubed

• 1 tbsp vegetable oil

•½ tsp of sea salt

•½ tsp dried rosemary

•½ tsp black pepper

• Black pepper, to taste

Avocado Dressing: