12 Ways to Cashew Dip

Cashew Dip is a vegetarian, vegan-friendly dip that pairs perfectly with raw vegetables, crackers, and so much more. This creamy, delicious dip is a perfect appetizer or snack for movie nights, watching the big game (or awards show) or entertaining. Feel free to make it dairy free and gluten free also too!

First start with cashews - salted or unsalted per your liking. Add the cashews to a bowl and cover with hot water. Allow the cashews to soak for at least 10 minutes. Drain the cashews and to a blender cup or food processor. Now the fun part - what to add. Here are some ideas of variations: Pro Tip: If a thinner sauce is desired add more water until the desired consistency is reached.

1. Garlic (raw for the “bite”), olive oil, fresh squeezed lemon juice, honey or agave and water

2. Garlic, nutritional yeast, cumin, chili powder, salt, harissa/hot salsa/hot sauce, etc

3. Milk - cashew/almond,etc, fresh red pepper, nutritional yeast, garlic, fresh squeezed lemon juice, chili powder, salt

4. Fresh squeezed lemon juice, diced onion, oil, cumin pwoder, curry powder, salt

5. Milk - cashew/almond, etc, fresh squeezed lemon, chopped onion, garlic powder, salt, dried oregano, dried basil, dried chives

6. Avocados, garlic, soy sauce, fresh squeezed lemon juice, salt, pepper

7. Sun dried tomatoes, garlic, fresh squeezed lemon juice, salt, smoked paprika, olive oil

8. Fresh squeezed lemon juice, Worcestershire sauce, onion flake, salt, ground black pepper

9. Maple or date syrup, vanilla, fresh orange peeled

10. Fresh mint leaves, fresh coriander leaves, garlic, salt and pepper

11. Tamari, fresh squeezed lime juice, sriracha, raw honey, sea salt

12. Coconut milk, fresh squeezed lemon juice, pure maple syrup, pure vanilla extract, salt, lemon zest

The possibilities are endless here. We look forward to hearing which combination is your favorite!

For the love of organics: Maple Syrup

Gathering maple tree sap to make sweet syrup for food and medicine is an ancient practice created by the Anishinaabe, Haudenosauee and Wabanaki people of northeastern North America. From pancakes to salmon, the sweet syrup was and still is, used to cure meats, sweeten bitter medicines, and bring a warm sugary and woody flavor to breakfasts and dinners alike. The thousands-of-years-old tradition continues to offer a spoonful of maganese, potassium, and antioxidants with its syrupy sweetness.

There is a common misconception that organic and conventional maple syrups are the same - but that could not be farther from the truth. The organic certification includes an extensive list of requirements to protect biodiversity in the sugar bush (forest of maple trees) including other plants, animals and microrganism. In Vermont, these specs also include maintaining a range of young and old maple trees. Organic maple syrup certification means sustainably keeping whole forests biodiverse and thriving.

Did you know organic producers cannot use galvanized containers at various points in the process, which are known to leach lead? Conventional syrup producers often add synthetic defoaming agents as well as additives like antifreeze!

These are just a few reasons to choose organic and keep the nasty additivies, pesticides and heavy metals out of your maple syrup!

Better-for-You Flourless Brownies

These gluten-free flourless brownies are soft, fudgy, and so chocolaty that you will not believe they are 1. low in sugar, 2. paleo 3. keto-friendly! Try these for your next chocolate craving.

1 c. cocoa powder

1/2 c. coconut sugar

1/2 tsp baking soda

dash of salt

2 eggs

1/3 c. coconut oil, softened

1/4 c. coconut or almond milk

1 tsp pure vanilla extract

Pro Tip: Add fine shredded carrot or zuchinni to boost veggie intake

Callie says: Make a maple sugar sprinkle for the top or substitute for the coconut sugar, add espresso for the grown ups, cocoa nibs and cherries.

Maeme says: add almonds and coconut

1. Preheat oven to 350 F. Grease an 8x8 square pan with coconut oil. Set aside.

2. In a large mixing bowl, whisk together the cocoa powder, coconut sugar, baking soda and salt.

3. In a small bowl, whisk together the eggs, milk, coconut oil, and vanilla until well blended.

4. Pour the wet ingredients and stir until the mixture forms a batter.

5. Pour the batter into the prepared pan. Bake for 15-20 min or until a toothpick inserted in the middle of the pan comes out clean.

   Per serving: 111 calories, 8g total fat, 10g carb, 2g protein, 78mg sodium, 4g sugar