Strawberry Cashew Cream Dip (Raw)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.

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Ingredients…

  • 1 lemon, juiced
  • 1 cup organic raw cashews, soaked
  • 1/2 cup fresh strawberries
  • 1 tbsp organic coconut oil, room temperature

Directions…

  1. Combine all ingredients in a food-processor/blender until thoroughly combined.
  2. Let mixture set in freezer for 1 hour, then move to refrigerator.
  3. That’s it! Use as a spread, dip, icing, anything.

Serve chilled. Keep in the fridge up to 5 days.

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Spinach Avocado Pesto (Raw, Vegan, GF, Sugar-Free)

By contributor Megan Stulberg

Instead of consuming large amounts of buffalo wings and potato chips on Super Bowl Sunday, I skipped the game altogether and made this healthy snack! Traditional pesto is made with parmesan cheese but avocado is a great creamy alternative.

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Ingredients:

  • 1 medium avocado
  • 1/2 lemon, juiced
  • 1 cup spinach, washed and chopped
  • 1 cup pine nuts
  • 1/4 cup water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp basil
  • 1 tsp dill
  • 1 tsp ground garlic (or 2 cloves)
  • Black pepper, to taste

Directions:

  1. Half the avocado, remove pit, then scoop out the flesh.
  2. In a high-speed blender/food processor combine avocado, spinach, nuts, water, oil, yeast and seasonings until thoroughly combined.
  3. Serve immediately, or else avocado will brown!

Makes roughly 1 cup of pesto. Use as a spread on raw crackers (as pictured), as a pasta sauce, or as a dip with fresh veggies.