Halloween Garlic Cashew Beetroot Dip

Hello courageous people,

Do social occasions like Halloween overwhelm you? They do me. Brings up all that stuff about family, belonging, community.

Maybe my Raw Garlic Cashew Beetroot Dip can make things just a little better. Help you get into that Halloween spirit, the time when the vail between our 'normal' (normal yeah right) world and the spirit world is said to be thinner than usual. It's scary and terrifying, at times, connecting with regular people on a day to day basis, but equally, for me at least, it is connecting with the unseen worlds. However awesome shit when you do, and eating some crackers with a tongue hugging dip might be just what you need. It’s a lovely dip to share anyhow.

It’s bright pink, delicious, nutritious, a tad fancy aaand easy. Anything to make life on earth a smidgeon better. I hope you love this one.

See recipe below the photo.

Also, if you haven’t seen my YouTube channel yet, it’s a very organic and homemade collection of videos that are growing as we speak. Getting better as we speak. All in their due time, but all filled with REALLY GOOD recipes, for you. Check it out and watch my latest two releases: a moist, rich, moreish vegan and gluten-free PEAR CAKE (yes it exists) and my fav SALAD DRESSING with balsamic, mustard and strawberry. You’ll eat heaps more salad with this dressing, guaranteed. All accompanied with music by Misha-Mullov-Abbado, which is pretty spectacular in itself.

I’d love to hear from you when you make my recipes, write to me!

Be well and scary,

Maria-Carin

This sexy photo is taken by the equally gorgeous (and very adventurous and courageous) Angi Kim.

This sexy photo is taken by the equally gorgeous (and very adventurous and courageous) Angi Kim.

Raw Beetroot Garlic Cashew Dip

The sweetness of the beetroot and the cashews paired with awakening garlic and lemon give this dip a smooth, but zingy touch. Wonderful with Spicy Almond Pulp Protein Crackers (recipe in my upcoming book) and Buckwheat and Roasted Rosemary Roots (recipe in my upcoming book). You will need a good mixer or blender for this. This dip is also nice with veggie sticks, or in a wrap. Fear not if you don’t eat it all at once, store in the fridge for up to 3 days, or the freezer for many more, but if you thaw it make sure to remix it just before serving. Let’s go! 

SERVES 4 

1 cup cashews, soaked in water about 4-8 hours 

1 small beetroot, about 100g 

1/2 cup rice milk, or more 

1 tbsp extra virgin olive oil 

2 tbsp lemon juice, and / or apple cider vinegar to taste 

1 garlic clove

Salt to taste 

ACTION!

Peel and cut your beetroot. 

Strain cashews and discard soaking water. 

Blend everything until nice and smooth. 

Taste test and adjust with animal-friendly milk to desired consistency and please do add enough vinegar or lemon for that nice tang. 

Tip 

Beetroots are said to be important for cardiovascular health and the liver, improve circulation and purify your blood. Beetroots are high in iron and are a rich source of antioxidants; they have anti-inflammatory properties and provide support in detoxification. You can eat the vegetable and green leafy part, cook the greens like you would spinach. If your wee turns red do not to worry, you’ve just indulged in a lot of beetroot. 

Garlic promotes blood circulation, improves healthy bacteria in intestines and helps eliminate yeast, unfriendly bacteria and toxins. Garlic helps get rid of bad cholesterol residue on the arteries walls, as well as do onions and is most effective eaten raw.