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Cashew Dip
by Marlene Glickman
3 cups truly raw cashews
1 bulb of garlic
5 inches of ginger root
Fresh basil, to taste
Splash of Nama
Shoyu
½ teaspoon Celtic
Sea Salt
Splash of Olive
Oil
2-3 Jalapeno peppers
Water for processing
Blend the cashews and enough water in a food processor or Vitamix until smooth and creamy. Set aside. Blend all the other ingredients in a Vitamix or high powdered blender until completely chopped and pasty. If you don’t like spicy things omit the jalapenos, or seed them to reduce the spice. Mix the cashew paste with the rest of the ingredients and adjust the amount of salt and other flavors. Good for dipping fresh veggies or dehydrated crackers into!
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Disclaimer: The staff of HFR, Inc. and Southern Botanicals are not doctors and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. Our mission is to provide information which the individual may apply according to his own free choice. Herbs and herbal formulas are classed as foods; any mentions of them and their uses are intended solely as nutritional support. No health claims of any kind are made for any product or formula mentioned herein. If you have or may have an illness, consult your licensed health practitioner. HFR, Inc. and Southern Botanicals are not affiliated with any physician or health practitioner.
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