A few fruits and vegetables don't make frequent appearances in raw recipes. Two of those such vegetables are in this recipe. Leeks and artichokes are almost always cooked, but that doesn't mean they have to be. Both of these foods are high in vitamins and minerals, but beware raw leeks are a lot like garlic and not for everyone. In fact I recommend both garlic and leeks for only occasional use in preparing foods. Otherwise, stuff can get kind of stinky.
If you are not opposed to cooked food you could use marinated artichokes, but try and avoid oil and preservatives. I used fresh artichokes and cut away to the heart. Here is a link to how to cut down your artichokes to the heart... don't forget to remove the choke!
1 large leek, hard parts of stalk and roots removed
1 fresh artichoke heart, leaves and choke removed
1 avocado, peeled and pitted
1/2 of a green bell pepper
1 lemon, juiced
1/4 cup macadamia nuts
1 1/2 cups water
1 tablespoon nutritional yeast
2 tablespoons coconut aminos
1 teaspoon hemp oil
1 teaspoon truffle oil
1 teaspoon stone ground mustard
1 teaspoon cumin
1 teaspoon fennel
small handful parsley
sprinkle of nettles (optional, additional health benefits)
pink Himalayan salt to taste
Put all ingredients in a blender and blend until smooth. If needed, add some additional water until desired texture is reached. Serve at room temperature and garnish with additional parsley or nettles.