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Lemon Asparagus Buckwheat & Quinoa Risotto

kept bysixsenses5

2 tsp coconut oil
1/2 cup dry, hulled buckwheat groats
1/2 cup dry quinoa
1 1/2 cups asparagus, cut into 2″ lengths
1 cup veggie stock (make your own)
1 yellow onion, chopped (here’s a tip)
1 tbsp lemon zest
3 tbsp fresh lemon juice (here’s a tip)
1/3 cup dry white wine (optional)
1-2 tsp fresh thyme leaves, roughly chopped

Cream Sauce
1/3 cup macadamia nuts
1/4 cup sunflower seeds
2/3 cup pure water
1 tsp fine ground sea salt
1 tbsp fresh lemon juice



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