Pesto Tapenade Spread

1/2 cup kalamata olives
1 tablespoon pine nuts
1/2 cup walnuts
1 medium tomato, diced
1/4 cup - 1/2 cup olive oil
sea salt and pepper to taste

Blend all in food processor until smooth. Check seasoning. (You could add fresh basil for a traditional pesto flavor.)
Serve on flax crackers and breads or as a salad topping.

Poppin Cherry Super Smoothie

3/4 cup pitted fresh cherries
1 tablespoon coconut butter* (not oil)
1 tablespoon almond butter
1 cup almond milk
1/4 teaspoon spirulina
1/2 teaspoon lucuma powder, optional
1/2 teaspoon mesquite powder, optional
1/2 cup ice, or more as desired

Blend all in a Vitamix until smooth.
*Coconut butter, in this recipe, refers to the ground/pressed fibrous coconut pulp and oils. You could substitute coconut oil, but the texture will be different. Young coconut flesh would be excellent as well.

Pumpkin Pie Smoothie

Super easy, quick drink!

3/4 cup butternut squash, diced
1/2 cup water, more or less for desired consistancy
agave nectar, to taste
pinch of salt
1 teaspoon pumpkin pie spice
1 tablespoon almond butter

Blend all in high speed blender. Serve room temp or chilled. Shake or stir to re-incorporate after settling.

Tomato Gazpacho with Watermelon

4-5 large tomatoes
1 garlic clove, minced or pressed (more if desired)
1/2 teaspoon sea salt
pinch black pepper
1/4 cup olive oil

Blend in blender until smooth. Pour over:

1 cucumber, finely chopped
1 yellow pepper, finely chopped
2 green onions, finely chopped
1 avocado, diced
1-2 cups watermelon, chopped (if using 2 cups, puree 1 cup and dice the other)