First blend to a cream:

• ½ cup   macadamia nuts
• ½ cup  walnuts
• ¼ cup  water
• 2  tbsp  fresh lemon juice
• 2 tsp  chili powder
• 2 tsp  sea salt

Transfer to a mixing bowl and add:

• ½ cup  chopped watercress
• ¼ cup chopped fresh chives
• 4  chopped cherry tomatoes
• 2  wedges yellow tomato chopped into cubes

Mix well and refrigerate.

To serve, cut the top off of a medium size tomato. Scoop out inside to make a “tomato cup”. Chop up the insides and add to the macadamia walnut cream. Place 2 endive leaves, a pinch of watercress, and blades of chive in the tomato cup. Fill  with the Macadamia Walnut Cream. Top with a sprinkle of black pepper, chopped walnuts, and a cherry tomato. Serve on a bed of water cress drizzled with lemon and olive oil.

• 2 cups  pecans – soak 2 cups of pecans overnight. Rinse, then dehydrate until crunchy (usually overnight)
• 1 and ½ cup  dates – soak dates for 20 minutes
• 2 cups  pumpkin meat – scrape out pumpkin meat (no peel) and remove seeds
• ½  cup  coconut oil
• ¾ cup  meat scraped from a young coconut
• 1 tsp  cinnamon
• 1 tsp  fresh grated gingerroot
• ½  tsp  cloves
• ½  tsp  nutmeg
• ½  tsp  allspice
• 1/3   cup  water from a young coconut

Combine pecans and ½ cup dates in a food processor and mix until uniform. Press mixture into pie pan to form crust.
Combine all remaining ingredients in a food processor and puree. Spoon into crust and serve.