DIP, SPREAD & SWIRL WITH COLORFUL SEASONAL VEGGIES
The thing I love most about this time of year is local farmers now brimming with vibrant colors full of nutritionally dense and mouth-watering produce. Richly colored veggies are pleasing to the eye that can’t help but inspire finding ways to enjoy them to the fullest! The fruits of labor from months of hard work and dedication are here in full force and to be celebrated and praised for the efforts that went into their arrival. In return, these beautiful creations of nature will do their part by offering their wonderful blessings of cancer-lowering compounds, life-giving goodness and mood-boosting benefits. A perfect dance of equal parts for what mother nature intended. Whipping up some delicious sides and spreads to accompany this delightful harvest is the least I can do for their debut!
In keeping things simple I began testing sides to compliment warm weather picnics and summer evening soirees. This week I used cashews to create a nut-based dip that goes well with just about anything that sprouts from the earth. Dip it, spread it, swirl it – the versatility and simplicity of this recipe is truly unique. A great alternative to cream cheese or packaged party dips that is rich in protein and high in flavor. A wonderful source of magnesium offering nerve and muscle tone regulation benefits in addition to generous amounts of phosphorus – both helping to maintain bone density levels.
Merry this delicious dip with a rainbow of Summer’s red, purple, green, yellow and orange veggies full of flavonoids (the natural pigments that give plants their colors), and you have yourself an antioxidant-rich appetizer full of cell-protecting properties. This synergistic combo is a beautiful dance of many efforts, flavors and nutrients sure to leave you happy to have taken part in this magical and simple celebration. Share and enjoy!
- 1 1/5 cups cashews (soaked 3-6 hours max)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dill weed
- 1 teaspoon italian seasoning
- 1/2 lemon, juice only
- 2.5 teaspoon tamari soy sauce
- 1/4 cup water
STEP 1: After cashews have soaked, place all ingredients in a food processor with the S-blade intact. Blend until smooth and creamy. Note: you may need to stop the processor from time to time to scrap the cashew pieces off the sides.
STEP 2: Blend until smooth and creamy. Note: you may need to stop the processor from time to time to scrap the cashew pieces off the sides.