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Easy-Peasy Cashew Dip

Hey there! I know you need a healthy, filling, and nutrient-dense snack that is in line with your energy goals. Don't reach for those carbohydrates, or at least if you do make sure that you have some fat and fiber first.

One of the most common complaints that I get from clients is that they have an afternoon energy slump. 4 o' clock rolls around, and they start to feel nosh-y and sleepy. Often, the easiest thing to do is to reach into the pantry for some shelf-stable carbohydrates. Pretzels, rice cakes (ewww), biscuits, cereal, and crackers can be eaten in those mindless moments that happen as the day winds down. I hate rice cakes. We'll talk about that later. No tangents today.


One of the biggest ways to influence your energy levels is to shift your macronutrients. Up the protein a bit, decrease the easily digestible carbohydrates, and have a little healthy fat and fiber to signal satiety. Here is an easy dip to pair with seed crackers or vegetables. You can make it with any nut. I've done this recipe with almonds as well. Yum and easy, and you can even freeze it if you want to make a large batch. Pair it with a red pepper for a high-antioxidant, phytonutrient-dense snack.




  • 1/2 cup cashews (raw, soaked for 30 minutes and drained)

  • 2/3 cup unsweetened soy milk (preferably organic)

  • 1 cup basil leaves (roughly chopped)

  • 1/2 cup parsley (roughly chopped)

  • 1/3 cup lemon Juice

  • 2 garlic (small clove, minced)

  • 1/4 cup red onion (finely chopped)

  • 1/2 tsp sea salt

Add the soaked cashews, soy milk, basil, parsley, lemon juice, garlic, onion and salt to a food processor. Blend until creamy and smooth, about 3 minutes. Season with additional lemon juice or salt if needed.

 

The only time to eat diet food is while you're waiting for the steak to cook.

― Julia Child

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