Raw Creamy Cashew Dip

     DO NOT MAKE THIS DIP. YOU WILL AUTOMATICALLY BECOME A DIP CONNOISSEUR AND NOTHING ELSE WILL COMPARE. Just kidding. I just really, really, like this dip. I love this recipe because it is raw vegan, and gives those who do not eat dairy a great option for a creamy dip! I will definitely be making this over and over again!

It goes perfect with veggies, and i'm sure it would taste great in wraps too!

Yep, i'm in love.

Ingredients:

• 3/4 cup cashews
• 1/3 cup water
• 4 tsp lemon juice
• 2 tsp apple cider vinegar 
• 1/2 tsp minced garlic
• 1 tbsp avocado oil (or olive)
• 1/2 tsp dried onion flakes
• 1/4 tsp sea salt
• 2 drops agave or honey
• 1/2 tsp dried dill
• 1/4 tsp dried oregano 
• 1/4 tsp dried basil

Steps:

• Blend all the ingredients together in a food processor, let sit for a few minutes to allow the flavors to blend!
• ENJOY!

Seasoned Veggies

This right here is my favourite meal, and I eat it at least once a day, either for lunch or dinner. Bell peppers are crunchy and tangy, and the tomatoes give it a perfect amount of sweetness! These are all members of the nightshade family, and they go perfect together. 

Ingredients:

• 2 bell peppers (I make this will all different colour combinations!)
• Handful of tomatoes
• Italian Seasoning
• Organic no salt seasoning (You can get this at Costco)
• Avocado oil
• Optional: Cajun
• (really you can make this with any seasoning you like!)

Steps:

• Chop the peppers into strips and cut the tomatoes in halves.
• Mix together with seasonings and oil
• Cook at 400 until cooked to your liking.

Side note: The only oil I cook at this high of temperature is virgin avocado oil. Olive and canola have lower burning points and should not be cooked at high temperatures as they become carcinogenic! 

Enjoy!