Cauliflower and Cashew dip
Serve this recipe with carrot and celery sticks for a nice mid afternoon snack, a pre-dinner “aparatif” or anytime you crave something. Suitable for (raw) vegans, vegetarians, paleo, primal and gluten free eaters.
Ingredients:
1/2 chopped cauliflower
2 handfuls cashews (raw)
1tsp salt (or more, to taste)
1 1/2 tsp cumin powder
About1/2 – 3/4 cup of water
Dash of apple cider vinegar
Method:
Put all ingredients in a blender and blend until smooth. If mix does not draw down properly, add more water until mix draws down and blends well. Makes around 3 – 4 cups of dip, enough for a party (or a party of 1 for at least a week…)
©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Cauliflower and Cashew dip, cook food for health, vegan, vegetarian, paleo, primal, gluten free.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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Reblogged this on Cook Food for Health.