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This is one of my favorite recipes because it is so versatile.  
It can be used:
  • As a sandwich spread
  • A substitute for salad dressing
  • A cheese substitute in your lasagna or pizza
  • Mixed into spiralized zucchini, carrots or cucumber
  • In a collard wrap
  • A burrito filling
  • A topping on your burgers
  • In a veggie sushi
  • A ravioli stuffing in your kohlrabi or cabbage
  • A stuffing for zucchini rolls, stuff cucumbers, mushrooms, tomatoes or red peppers
  • And of course as a dip as the title says.  😊

The best part is it's fast and easy to make and you can hide those nourishing veggies in it without anyone knowing! 👍

Scroll down below the pics for the recipes and you can also find it by clicking here for the blog post, where you can sign up for future posts! 

Are you getting hungry yet?  Be sure to share your pics and the way you enjoyed it with all of us below this post.  Have fun creating!

Can you believe you can create all that with just one recipe?  Here's how!


1 medium zucchini, cut into 1 1/2” (3.8 cm) pieces
2 stalks of celery, cut into 1 1/2” (3.8 cm) pieces
1 yellow pepper, seeds removed and cut into 1 1/2” (3.8 cm) pieces
1 clove garlic, core removed
1 cup (240 ml) sunflower seeds, soaked in water for 8-10 hrs
1/4 cup (60 ml) sesame seeds, soaked in water for 8-10 hrs
1/4 cup (60 ml) pecans, soaked in water for 30 minutes
1 Tablespoon (15 ml) chickpea miso (not a raw product) or 1/2 teaspoon Himalayan salt (use salt in this recipe to keep it raw)
3 Tablespoons (45 ml) fresh lemon juice
1 teaspoon (5 ml) curry powder
1 teaspoon (5 ml) ground cumin
1/8 teaspoon (.625 ml) ground white pepper
1/4 lb. (113 gm) spinach
Place all ingredients except the spinach in high-speed blender and run on high speed with tamper for about 30 seconds until creamy. Add the spinach to the dip and pulse chop it on medium speed with tamper until it is finely chopped but not pureed.  ​

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Keep creating healthy recipes for a happier you!

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