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Ingredients
  • 2 red bell peppers, sliced in half down the middle (Optional: dehydrate at 105° for 4 to 6 hours to soften slightly)
  • 1 ½ cups raw walnuts (I use soaked and dehydrated!)
  • 2 Tbsp coconut aminos
  • 1 Tbsp filtered water
  • ½ Tbsp fennel seeds
  • ¼ cup spinach, basil, or parsley (or combination), finely chopped
  • ¼ tsp crushed red pepper
  • ¼ tsp garlic powder
  • pinch of himalayan pink salt
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