22 July 2016

This one is so rich, you can just eat it like a puree dessert.

And I love it with vegetable crudités especially because sometimes we just need that balance of something richer and heavier on the palette as we are eating light, clean and juicy.

300g Cashews (I used baked ones this time, but use some raw ones to make it healthier)
3 cloves of Garlic
5 Tablespoons of Extra Virgin Olive Oil
1 Cup of Water

When cooled and before serving, stir in 4 drops of Oregano and 2 drops of Lemon essential oils*. If you like to taste more lemon, squeeze in some fresh ones for that zing.

Make sure you are using organic pesticide free ones! 😉