Beets’n’cream

Chop:

1 head Romaine lettuce

1 long cucumber

1 tomato

1/2 inch of leek

Blend for dressing:

2 large beets

2 large tomatoes

2 tbsp. of soaked macadamia nuts

1 tbsp. of golden flax seeds

1 tsp. of dried or one spring of fresh oregano

1/2 tsp. black pepper

1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt

water if needed to blend

Blend for sour-cream:

2 tbsp. macadamia nuts soaked overnight

1/4 cup of water

1/4 lemon, zest and seeds removed

1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt

Add on top:

black cumin

1 tbsp. chopped macadamia nuts