East-Meets-West Dressing (adapted from Jules and Jo - Conscious Cleanse)
Ingredients:
In a high-speed blender, combine lime juice, garlic, cilantro, chickpeas, and honey (if using). With the blender running, gradually drizzle in olive oil. Season with sea salt and black pepper. Refrigerate in a glass container for up to 3 days.
- 1/4 cup freshly squeezed lime juice
- 1 clove garlic
- 1/3 cup fresh cilantro
- 1/4 cup chickpeas
- 1 tsp. honey (optional)
- 1/4 cup vegetable broth
- Sea salt
- Freshly ground black pepper
In a high-speed blender, combine lime juice, garlic, cilantro, chickpeas, and honey (if using). With the blender running, gradually drizzle in olive oil. Season with sea salt and black pepper. Refrigerate in a glass container for up to 3 days.
Spinach Artichoke Dip Yields: 4 cups (adapted from Jules and Jo - Conscious Cleanse)
Ingredients:
In a food processor fitted with an S-blade, blend water and soaked cashews until creamy. Set aside in a small bowl. Drain and rinse artichokes and set aside. In a medium saucepan over low heat, cook olive oil and onions, stirring frequently, for 10 minutes or until onions are translucent. Add in garlic, cook for 2 minutes. Stir in artichokes, sea salt, black pepper, and cayenne until warm. Pour contents of saucepan into a food processor; add spinach, lemon juice and creamy cashews, blend until smooth. Serve warm with slices of cucumber. Enjoy!
Ingredients:
- 3/4 cups cashews (soaked for 4 hours)
- 1/2 cup water
- 2 large handfuls of spinach
- 2, 14-ounce cans or jars of artichoke hearts
- 1 TB extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/8-1/4 tsp cayenne pepper
- 1/2 TB lemon juice
- 1 cucumber, sliced
In a food processor fitted with an S-blade, blend water and soaked cashews until creamy. Set aside in a small bowl. Drain and rinse artichokes and set aside. In a medium saucepan over low heat, cook olive oil and onions, stirring frequently, for 10 minutes or until onions are translucent. Add in garlic, cook for 2 minutes. Stir in artichokes, sea salt, black pepper, and cayenne until warm. Pour contents of saucepan into a food processor; add spinach, lemon juice and creamy cashews, blend until smooth. Serve warm with slices of cucumber. Enjoy!