Add some zest to raw veggies with this mineral-rich dip that's similar to hummus—but with cashews instead of chickpeas. Want a dressing instead of a dip? Thin it with water and serve with hearty greens. Try this recipe from the 10-Day Detox Diet Cookbook by functional medicine physician Mark Hyman, MD.
Ingredients:
Salad:
- 1 cup raw cashews
- 1/4 cup tahini
- juice of 1 lemon
- 1/4 teaspoon sea salt
Preparation:
- Put the cashews in a bowl and cover with at least 1 cup of water. Let sit until softened for 20 to 30 minutes.
- Use a slotted spoon to transfer the soaked cashews to a food processor, making sure to reserve the cashew soaking water.
- Add the tahini, lemon juice and salt to the food processor and puree the mixture, adding 1/4 cup of the reserved cashew water through the feed tube as it is processing. If necessary, add another few tablespoons of the water until the dip is the consistency of hummus. (For a thinner dressing, add up to 1/2 cup more of the reserved water, a few tablespoons at a time, until the desired consistency is achieved. Serve.
Nutrition Facts (per serving):
Calories 270; fat 22g; saturated fat 4g; cholesterol 0mg; sodium 156mg; carbohydrate 14g; fiber 2g; protein 9g
