Carrot-Walnut Dip: Combine 3-4 cups of Cooked Carrots, approx. 1 cup of ground toasted Walnuts, 1 bunch of dried Thyme, small hand-full of Garlic (crushed or shredded), approx. 1 cup Olive oil, approx. 1 tsp hot chili powder, sea salt, and water from carrots to thin. Combined at your descretion. Mix together in food processor, or blender. Makes excellent dip or spread for cooked or raw veggies or to put in collard wraps or ravioli.
Pesto: Fresh Basil (chopped), macadamian nuts (ground), toasted walnuts (ground), 1 zest of lemon, approx. half cup of almond butter (if it's on hand), olive oil (approx. half cup or more), garlic (shredded), sea salt. Combine at your descretion. Mix together in food processor or blender. Makes excellent dip or spread for cooked or raw veggies or to put in collard wraps or ravioli.
Sweet Beet Dressing: 1 boiled skinned Beet, Fresh Dill and Parsely, Dried Coliander & Paprika, Almond Butter, Olive Oil, 1 Lemon Zest, Garlic, Onion, Tomato, Honey, Sea Salt. Combined at your descretion. Mix together in food processor, or blender. Makes excellent dip or spread for cooked or raw veggies or to put in collard wraps.
