Healthy Mama Magazine Issue 2 - August 2014 | Page 25

TEN

GLU

GOODNESS

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FRE

FREE

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Team
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RAW

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origin

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DAIR

FRENCH ONION DIP

FREE

HOMEMADE CASHEW MAYONNAISE

By Sharny & Julius

By Bamik from The Goodness Magazine

1 onion (diced)

¼ teaspoon white pepper

½ cup of raw cashews

1 clove garlic, minced

⅛ teaspoon cumin

¼ cup virgin olive oil

¼ teaspoon sea salt

¼ teaspoon celery salt

¼ cup lemon or lime juice (around 2 whole lemons)

1 cup coconut oil

¼ cup mayonnaise (home-

1 teaspoon raw honey

made if possible)

1 teaspoon seeded mustard

(just toast some sunflower

1½ tablespoon fresh parsley,

Himalayan sea salt and pepper to taste

seeds lightly in oven then

chopped

blend well to make sunflower

1 teaspoon coconut aminos

seed butter)

(tastes similar to soy sauce)

1 cup sunflower seed butter

1    Sauté onions, garlic and sea salt in the coconut oil on low heat
until it caramelizes (about 20 minutes).

1    Blend the raw cashews (plus any seeds like sunflower
or pepitas but the cashews are a must to make it thick),
Himalayan sea salt & pepper in a magic bullet
high-speed blender or equivalent until a super fine
powder.

2    Add all the other ingredients into a food processor, then put
one tablespoon of the sautéed onion in for flavor before
blending it to a smooth texture.

2    Add equal parts freshly squeezed lemon juice and virgin
olive oil.

3    Stir in the remaining caramelized onions for lumpy goodness.

4    You can also add a little raw honey and seeded mustard
for added flavor and goodness.

4    Put the dip in the fridge and will taste even better the next day.

G Team’s To-GO:
take to school or work with:

sliced carrots,

crisp celery
or crackers

for a mid-morning snack!

3    Blend until thick, which should only take a few seconds.

5    You can vary as you like and add water to thin it out as
it will thicken in the fridge as the cashews soak up the
moisture. Use on salads, rice, on toast with some avocado and tomato, on meat (if you eat it), as a pasta sauce...
anything :)
6    Store covered for up to 3 days.

some recipes call for soaked
cashews. Soaking may make
the blending process easier but it
requires planning! Raw is fine as well,
especially if spontaneity is your thing!
Adding water to the mix will thin it out
to your preferred consistency.

MAG
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