Say hello to THIS gorgeous number! 5 ingredient cashew beet snack dip is here to rock your snack loving world in the most beautiful and delicious way. Besides being such a looker it’s also good for you inside and out – made with beets, soaked cashews, garlic, white or red wine vinegar and salt. THAT’S IT! Crazy easy and crazy good.
This recipe falls decidedly into my favorite category of recipes – SNACKS!
I almost started this post with “snacks are made for summer time eating”. But then I backspaced my way out of that one real quick because I honestly don’t think there’s a time of year where a good snack doesn’t have a place at the table. Amirite?
You guys on team snacks, too? Then you’ve gotta get in on this one. It takes the dip game to the next level.
It was one of those accidental recipes (those are my favorite!) that just sort of happened one thanksgiving when I had an extra batch of cashew cream in the fridge that I didn’t use up when making this gravy, and some extra roasted beets from this recipe. In search of a yummy snack we added those two things plus a few extra goodies to the food processor and this 5 ingredient cashew beet snack dip was born.
I’ve honestly been meaning to share the recipe with you guys for like, um, forever.. but somehow it ended up at the bottom of my blog post ideas list and I just kind of forgot about it (gasp! I know.) until my best friend who helped me come up with the recipe told me she had just made it for a party. And then I snapped back to my senses and put it right back at the top of my list.
I’m sorry. Forgive me. So silly for waiting so long.
Thanks to cashew cream, this creamy dairy free chicken and cauliflower rice soup is so creamy and delicious that you would never know it was dairy free! Made with all the same flavors of a classic chicken and rice soup, but paleo, and whole30 friendly for a satisfying and healthy meal.
Well here I am about to talk about the weather again, and how it relates to what I’m in the mood to eat 😂
But that’s just the way it works, right? I mean, sure there’s sometimes where we crave warm soups in the middle of summer, or a bright and refreshing green juice during a deep mid-winter freeze, but for the most part the seasons really do sort of steer our dinner cravings.
And as we all know, even though it’s April most of us are still battling winter weather.
I just returned from a long weekend in Wisconsin and Minnesota and I can definitely testify that they are for sure still tromping around in the snow. And while it has started warming up a little in Seattle, even here the gray skies and rain have yet to lift.
Which, IMHO, is a perfectly good reason to schedule this creamy dairy free chicken and cauliflower rice soup into your meal plan for this week 💯
This blood orange sunshine ginger mango smoothie is made with juicy blood oranges, sweet ripe mango, bright lemon, zippy ginger and hydrating coconut water. The perfect in-between-seasons smoothie! Full of sweet and bright flavor and good for you vitamins and minerals.
So techinically, it’s spring, right? But technically doesn’t mean much when it’s been cold, gray and raining for the past 3 weeks 🙄. I mean, you’d think mama nay nay would be just as ready as us to see the sunshine and the flowers, but I guess for now she has other plans.
But even if the sun isn’t shining, I’m going to pretend that it is by drinking all of these blood orange sunshine ginger mango smoothies. Because they are full of all the good fruit that’s in season right now, and pretty much = sunshine in a glass.
Which, second to actual sunshine is not a bad option.