LOWFAT RAW VEGAN MUSTARD:
1/2 zucchini
1/2 lemon for juice (use other half if needed)
1 tsp mustard seeds and 1 Tbsp. mustard powder
3 medjool dates (soaked in lemon juice from one whole lemon – save the juice – use juice bit by bit)
1 celery stalk
1.5 Tbsp macadamias
Throw in blender and blend until smooth.
