Raw Almond Zucchini Hummus

I am always at a loss when it comes to the left over pulp from making home made nut milks.  Usually I just dry it in a low oven and freeze it for flour.  The other day I Googled 'nut pulp recipes' and found this gem courtesy of Choosing Raw.  It is delish!  The base recipe is from Choosing Raw but I have modified it a little bit and added some other variations below.

1-1 & 1/2 cups of almond pulp
1 zucchini (clean well.  you can use the skin.)
Fresh garlic (use as much as you want for your taste)
The juice of 1/2 to 1 lemon, again depending on taste
Sea salt to taste
1 tsp of ground cumin

Put everything in a food processor or high-powered blender and mix until incorporated.  Chill for several hours or overnight.  Use with veggies, as a spread, or with crackers.

Roasted Red Pepper-roast 2 large red peppers until skin in charred.  Dice small and mix into hummus by hand after it's been blended.

Garlic-Add a whole head of garlic into the mixer.

Cracked Black Pepper-Add 1/8-1/4 cup of whole black peppercorns to the mixer.

Chive-Add 1/4 cup of fresh chives to the mixer

GAZPACHEO Soup

This soup is a great summer dish but it's even better because it doesn't get cooked!  If you have a Vitamix with the soup setting, you can throw everything in there and put it on the soup setting and not worry.  If not, you can warm it slightly before you eat it however if you warm it too much, you'll lose the nutrients of the raw veg.

3 cups of water

3 whole, large, ripe tomatoes

1 large cucumber

1 red bell pepper

1/2 of a sweet onion (mayan or spanish preferably)

1/3 cup of red wine vinegar

1/4 cup of extra virgin olive oil

black pepper & sea salt to taste