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VEGAN, GLUTEN-FREE 2  16 ounce cans black eyed peas, drained and rinsed well 1/4 cup Garlic Gold® Oil 1 Yellow onion, diced 1 cup of your favorite salsa 1 Tablespoon chili powder 1 – 1 inch piece fresh ginger, peeled and chopped (optional) 1 cup coconut milk 1 cup water or vegetable stock Sea Salt to taste Chopped fresh cilantro and additional Garlic Gold® Nuggets for garnish, if desired Heat the Garl

By Joanne Speakman Crunchy Version Ingredients: 1/4 Cup Cumin seeds 1/4 Cup coarsely ground black peppercorns 3 1/2 TBS (1 jar) Garlic Gold® Nuggets 3/4 Cup coarse sea salt such as fleur del sel 1/4 Cup oregano leaves Heat a small heavy bottomed skillet (such as cast iron) to medium; add the cumin seeds and toast until aromatic, about 3 minutes, stirring constantly. Remove from heat; transfer to a small bowl, and all

Ingredients: 3 Tablespoons mayonnaise 1 Tablespoon Garlic Gold® Nuggets Combine mayonnaise and Garlic Gold Nuggets. Set aside. Try it on Garlic Gold® Grilled Salmon, incredible! If you liked this Recipe, you will love these products: Garlic Gold® Nuggets

Courtesy of Amie Valpone  of Thehealthyapple.com Ingredients: 4 Tbsp. Garlic Gold® Nuggets 5 ripe avocados, peeled, pitted and mashed 1 Roma tomato, finely chopped 1/3 cup fresh cilantro 2 Tbsp. lime juice ¼ tsp. chili powder 1 tsp. ground flax seeds 1 tsp. sea salt In a large bowl, combine all ingredients.  Coarsely mash until well combined. Transfer to serving dishes.  Serve chilled with whole grain