Lemon Poppyseed Muffins



•    1 cup cashews

•    1/3 cup poppyseeds, soaked overnight
•    juice of 1 lemon, or 1/2 tsp. lemon extract
•    1/4 cup agave nectar
•    1 tsp. vanilla extract
•    pinch of salt


Directions:
 Process all ingredients in food processor until sticky and doughy. You dehydrate them on parchment paper or a teflex sheet at 115 degrees until somewhat dry. They make 10-12 two-inch across muffins.

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