My 3 Staples: Raw Sunflower, Cashew Dill & Almond Dip!

I have three dips that are delicious, quick to make, very healthy and my sons favorite! They have been tested on toddlers, kids and adults, from raw foodists to that steak and potato relative who lives on a dairy farm. Yes, I have tried and tested my Sunflower Dip, Almond Dip and Cashew Dill Pate on just about every person that comes into my home and the unanimous response is “Wow, that is amazing, where can I get it”.

The recipes can be found in the recipe section of my Just Good Energy book and now on my site for the first time.

All three dips are raw, made with soaked/sprouted nuts and seeds and each takes less than five minutes to prepare! These dips are the new ranch, humus, sour cream onion dip and mayonnaise. The sunflower and the almond dip also taste amazing when combined. The Cashew Dill pate stands alone beautifully – refreshing and flavorful!

On my appetizer table I place each dip in a bowl amongst the raw veggies, crackers, chips and finger foods. They are perfect as an appetizer dip but are also amazing as toppings and sauces for the main course. When I make my egg-less quiche, I pour the almond dip over the top before baking; When I make homemade pizza I combine the sunflower dip with the marinara sauce and spread; Any meat, especially fish can be dipped in all three dips; Stir the almond or sunflower dip into rice or quinoa; Use the Sunflower or almond dip in place of a dairy-based sauce (great over scalloped potatoes or lasagna). These are just some of my traditional uses…be creative

Sunflower Dip:

1 3/4 cups raw sunflower seeds that have been soaked for about 6 hours in water
1-2 garlic cloves
2 Tbsp Nama Shoyu or Coconut Aminos (The best flavor is 1/2 and 1/2 of each) If you use all coconut aminos, add more salt.
1/4 tsp Celtic Sea Salt
2 green onions
Dash of red pepper
1 cup water
1/3 cup lemon juice

Blend on high until smooth and creamy – stays fresh for up to 7 days in a sealed jar

Almond Dip

2 cups almonds that have been soaked in water for about 8 hours & rinsed
3 Tbsp Lemon Juice
3 garlic cloves
3 Tbsp Nutritional Yeast
4 Tbsp Nama Shoyu or Coconut Aminos (The best flavor is 1/2 and 1/2 of each) If you use all coconut aminos, add more salt.
Dash of Cayenne
1 1/2 cups water

Blend on high until smooth and creamy – stays fresh for up to 7 days in a sealed jar

Cashew Dill Pate

2 cups raw cashew that have been soaked in water for about 8 hours
1 cup raw sesame seeds
3 green onions
1/3 cup fresh dill
3 Tbsp Nama Shoyu or Coconut Aminos (The best flavor is 1/2 and 1/2 of each) If you use all coconut aminos, add more salt.
1/2 tsp Celtic Sea Salt
1 cup water

Blend on high until smooth and creamy – stays fresh for about 5 days in a sealed jar