Adapted from a recipe by Awesome Atlanta Chef, Jackie Graff
2 cups macadamia nuts, soaked 2 hours in filtered water
1/4 cup lemon juice
1 tbsp. raw honey
2 tsp. Home-Made Mustard (See Recipe below)
2 tsp. turmeric
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. thyme
1 tsp. onion powder
1 tsp. garlic powder
1/2 to 1 tsp. Himalayan salt
1 cup celery, diced small
1 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1/4 large onion, diced small
- Rinse and drain the macadamia nuts. Put them into a food processor with the “S” blade. Add in the lemon juice, Home-Made Mustard, honey, Himalayan salt and spices. Blend well.
- Transfer the mixture to a bowl. Add in the diced vegetables and mix well by hand. Sprinkle with paprika.
Serve on dehydrated crackers and/or with crudite.
Serves 4-6. Keeps for 3 days in the refrigerator.
7 tbsp. whole brown mustard seeds
1 1/2 tbsp. whole yellow mustard seeds
3 tbsp. raw apple cider vinegar
1/3 cup filtered water
1 1/2 tbsp. raw unheated honey
1/4 tsp. Himalayan salt
- In a glass jar put the whole mustard seeds, apple cider vinegar and water and give it a gentle stir.
- Cap the jar, but NOT* tightly, and let sit at room temperature for 24 hours.
- After 24 hours, put the mixture into a blender, add in the honey and Himalayan salt and blend well. You will have to stop the machine and push down the mustard a couple of times. You might have to add a little more filtered water, but do it a tbsp. at a time, until it becomes a mustard consistency.
Store in a glass jar in the refrigerator.
Yield: 1 cup. Keeps for a few months.
*If you close it too tightly, some pressure might build up in the jar… mustard is potent!
NOTE: To make a hotter mustard increase the ratio of yellow mustard seeds. To make a milder mustard, increase the brown mustard seeds and decrease the yellow. But the first time you make it, use the above recipe to see if it suits you.
Use in place of Dijon Mustard in any recipe.