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R-awesome Nut Dip


    Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads. This dip’s slightly cheesy taste is good as a sandwich spread, ravioli filling, or as the cheese layer in lasagna. For a cheesier flavour, you can add 1 to 2 Tbsp (15 to 30 mL) nutritional yeast, although nutritional yeast may not be considered “raw.”


    1/2 cup (125 mL) raw almonds
    1/2 cup (125 mL) raw pistachios
    1/4 cup (60 mL) raw walnuts
    1/4 cup (60 mL) raw pine nuts
    (or more walnuts or other nuts)
    1/2 cup (125 mL) red or orange bell pepper, chopped
    3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice
    1 very small clove garlic, sliced, or to taste
    1/2 tsp (2 mL) sea salt
    Freshly ground black pepper to taste
    4 to 6 Tbsp (60 to 90 mL) water
    1/2 cup (125 mL) fresh basil leaves
    1 to 1 1/2 tsp (5 to 7 mL) fresh thyme leaves

    In a food processor, combine nuts, bell pepper, 3 Tbsp (45 mL) lemon juice to start, garlic, salt, pepper, and 4 Tbsp

    (60 mL) water. Purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined. Add remaining water and lemon juice to thin dip as desired. Makes 4 to 6 wheat-free servings.

    source: "Dip into something good", from alive #319, May 2009


    R-awesome Nut Dip




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.