Creamy Chive Dip

Prep Time- 10 min-plus 4-8 hours of soaking time
Yields: Serves a Large group-appetizer or snack

2 cups soaked cashews
1 teaspoon sea salt
2 tablespoons olive Oil
2 tablespoons water (may need more depending on quality of blender)
1 tablespoon fresh squeezed lemon Juice
3/4 cup chopped chives
assorted veggies for dipping

1-Soak cashews in purified water for 4 to 8 hours to soften- drain soak water and discard
1-Blend all ingredients except chives until creamy smooth (Slowly add water if to get mixture to turn over in blender)
1-Fold in chopped chives


Pesto "Pasta"

Prep Time: 20 Minutes
Yields: 2-4 servings

Ingredients-Pesto Sauce:
3 cloves of garlic
5 cups fresh basil
1 cup olive oil
1 cup pine nuts
1 teaspoon of sea salt

2-4 zucchini or squash or a combination of the 2

1- Blend all ingredients in blender until combined
2-Mandolin or thinly slice into “pasta” like strips-think fettuccine or spaghetti
3-Toss with Pesto.
4- Serve at Room temperature

Add sun dried tomatoes or black olives or any veggie you like.


Black Olive & Cream Dim Sum/ Jumping Guacamole

Prep Time: 20 minutes
Yields: 4-6 servings

2 cups avocado (approx. 3)
½ cups black pitted olives chopped
1 ½ teaspoon of sea salt
1/3 cup chopped cilantro
¼ cup lemon juice
2 teaspoons cumin
½ cup red onion chopped (or Vidalia depending on your taste)
2 teaspoons garlic-minced
2 teaspoons of ginger-minced
½ teaspoons jalapeño-minced
8-10 large red leaf lettuce leaves or other large lettuce that you can fill and wrap

1-Chop and combine all in a bowl until it has a guacamole like consistency.
2-Spoon mixture into red leaf lettuce and roll leaf to form a “dumpling”.

Dip veggie "chips" into guacamole or raw flax crackers
Un-raw this dish and dip baked tortilla chips