A perfect recipe to follow the filling feasts from the holidays created by my good friend Roberta!
1/4 C. coconut oil, in the liquid state
1/4 C. Braggs apple cider vinegar, unpasteurized
1/4 C. filtered water
1 Fuyu persimmon, cut into cubes
1 large clove of pressed garlic
1T. Soy sauce or Tamari
1tsp. of raw honey or real maple syrup (syrup is not raw)
Pinch of sea salt to taste
Put all ingredients into blender and blend until creamy and smooth. It makes 1 1/2 cups.
Add to spinach, sliced red onion and sliced persimmon. Top with pumpkin seeds.