Hello My Dear Readers,

With the holiday season fast approaching, and the Pumpkin Spice Latte back on the Starbucks menu, it’s easy to lose track of eating healthy. Those habits of grazing on too many sweets, sipping on wine every night, and indulging on just a bit too much cheese can really add up

Did you know the average person puts on between 7-10lb between Thanksgiving and New Year? Oiiii. Every year that you let things get too out of control means that it will be just a bit harder to lose the extra weight in the new year.

I’m here to help:)

This recipe will give you that much needed antioxidant and liver support so your body can maintain a healthy weight. It’s super creamy and satisfying, without the dairy. Dairy can cause mucus build up in the body, create havoc for your digestion (lose bowels and/or constipation) and terrible acne breakouts for those of us that suffer from breakouts. (Like me!!)

Holiday Appetizer: Divine Roasted Beet and Cashew Dip

This dip is bursting with flavour from the sweet roasted beets and cashews give it a beautiful creamy texture. Beets are an incredibly beautifying and energizing superfood and lemon zest brightens up the dip with a hint of fresh citrus flavour!

  • 1 cup raw cashews
  • 4 cups beet root, peeled and cut into little cubes
  • 2 garlic cloves (with skin)
  • 1.5 lemons (1 Tbsp + ¼ cup lemon juice, and 1 tsp zest)
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp + 1 Tbsp camelina oil (or olive oil)
  • 2 Tbsp orange juice
  • 3 Tbsp water
  • ¼ tsp + ¼ tsp sea salt
  • ¼ tsp dried dill
  • 4 basil leaves

Optional garnish:

  • Handful pistachios
  • 2-3 fresh basil leaves

How to make:
1. Soak raw cashews in 2 cups of room temperature water for at least 20 minutes (or maximum 4 hours).

2. Preheat oven to 400⁰F.

3. In a small bowl, mix together 1 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 2 Tbsp camelina oil, ¼ tsp sea salt and ¼ tsp dried dill. Place cut up beet root and garlic cloves (in their skin) into a baking dish and pour oil mixture over beets. Toss well and roast for 60 minutes or until tender.

4. Drain cashews in a sieve and rinse. Put into a food processor or high speed blender along with ¼ cup lemon juice, 2 Tbsp orange juice, 1 Tbsp camelina oil, 3 Tbsp water, ¼ tsp sea salt and basil leaves. Blend until smooth.

5. Remove beets from oven and add to cashew mix. Remove garlic skin and add to blender or food processor. Blend until smooth and creamy. You may have to stop the blender or food processor a few times to scrape down the sides and then continue blending until you have a smooth consistency.

6. Chop pistachios and extra basil leaves for garnish and serve with Mary’s Crackers or your favourite veggie strips.
Yields roughly 2 cups.

I made this dip at the Radiant Holiday Social in 2014 and everyone absolutely loved it!
PS if you are in the Vancouver area, drop by at our Annual Radiant Holiday Social, reserve your ticket today!

Tickets are complimentary and include an entry to our door prize. Bring a friend and you’ll be entered to win the ‘Glow Grand Prize’ valued at $1000! Reserve your ticket here.