ONION DIP

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Dairy-Free Sour Cream and Onion Dip Recipe By Dr. Ben Kim on November 18, 2007 This all-raw, nutrient-dense dip is an excellent substitute for dairy-based dips that are commonly provided with vegetable platters. I recommend serving this dip alongside a bunch of celery sticks, carrot sticks, cherry tomatoes, broccoli & cauliflower florets, raw zucchini sticks, bell pepper slices, and any other raw vegetables that you desire. Ingredients: 1 cup soaked raw cashews (Soak for 1 hour, drain, dry)1/2 cup water1 1/2 tablespoons fresh lemon juice2 tablespoons

finely chopped green onions or fresh chives1 tablespoon finely minced fresh basil1 tablespoon finely minced dill weed1/2 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon sea salt Directions: Use a food processor to blend cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth. Stop every few seconds to scrape down the sides of the food processor with a spoon or spatula. Add the green onions or chives, basil, and dill weed, and pulse for about 5 to 10 seconds to bring everything together. This delicious, dairy-free sour cream and onion dip is best served after being chilled in the refrigerator for at least 2 hours. When stored in an air-tight container, this dip will stay fresh in the refrigerator for up to five days. Note: This recipe is a slightly modified version of one found in: Raw Food Made Easy Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered.

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