Soak cashew nuts in water for about 20 minutes
Blend with tamari, apple cider vinegar, water, lemon, nutmeg, sage, and ground flax seed in a high speed blender such as a Vitamix.
Roast walnuts and garlic in a pan.
Blend with raw spinach, extra virgin olive oil, lemon, salt and pepper, apple cider vinegar and the cashew cheese.
Evoo, lemon, lucuma, ginger, salt and pepper.
Put some pesto on either inside of endive leaves or roll it up inside salted raw zucchini slices.
Decorate with sliced apples, pomegranates and a walnut in the center, circle with a drizzle of dressing.
Play with the ingredients and the quantities, try, dare, make mistakes and do it all over again. Just play. With food, with friends, with life.