Ingredients

• 1 ½ cup pecans
• ½ cup almonds, soaked overnight and rinsed well
• 1 cup carrot, chopped into ¼” pieces
• 1 cup celery, chopped into ¼” pieces
• ¾ cup crimini mushrooms, chopped
• 1/3 cup sweet onion, chopped into ¼” pieces
• ¼ tsp turmeric, ground
• 3-4 Tbsp vegetable stock (or filtered water)
• 1 Tbsp cold-pressed olive oil*
• 2 tsp parsley, chopped
• 1 ½ tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 tsp sage
• ½ tsp oregano
• ½ tsp freshly ground black pepper
• ½ tsp coconut vinegar (or apple cider vinegar)
• 1/8 tsp sea salt