Day 26: Raw Food Challenge

4 days left in this challenge...The recipe that I will share today is one that I found on this raw food website...http://www.reallyrawfood.com/recipes/.  I made this recipe a few days ago.  Put it inside the Nori wraps.   When my husband tasted it he said it was delicious.  He actually put it on crackers.   Finished what was left in the bowl.  "I'll make you another batch of that delicious cashew spread today".  My husband went to the store and bought me a food processor,  because I think that this is one of the creations that lead to the death of my blender.  Open the box and pull out the food processor and it is broken...

So, the dip will have to wait until tomorrow...mango salsa tacos and kale salad for hubby's dinner!!!  FYI, he's dropped a pant size!!!!

Also, cracked open the young coconut!!!  Hubby drank the water and I ate the inside.

Now, with the recipe below, I did not add the dill weed.  But I pretty much followed everything else.  I called it Cashew Spread, because I don't know who "Matt" is.  Enjoy!!!!!

P.S.  Hubby said, "This dip tastes like something."  I said, "Chicken Salad"?  He said, "Yes, that's it!" hahahaah!!!!!


Matt’s Dip 

1 1/2 C raw cashews (get Really Raw ones from Nature’s First Law)
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dill weed
1 basil leaf (I use more)
1 tsp. Italian seasoning
4 tsp. lemon juice
And here’s where I do something different. The original recipe doesn’t call for water but I put water in the blender just over the nuts. Another thing I do that’s different is I use dill that I’ve frozen in ice cubes. That’s how I keep my basil, too.  Blend it up. Can store up to 2 weeks in fridge. Feel free to vary any of the ingredients.