Soaking almonds: Soak almonds for 8 hours in water or over night. They will double in size and become softer. A quart jar works well for soaking.
2 cups of soaked Almonds
¼ to ½ cup of Water
¼ cup Olive oil or Flaxseed oil or Udo’s oil blend
1 large or 2 small Garlic Cloves
Juice from ½ to 1 Lemon
Favorite herbs
1 Red Bell Pepper (optional)
Real Salt or Braggs Aminos to taste
Blend almonds and water in blender or food processor, adding oil slowly to emulsify. Add garlic, lemon, seasoning, red bell pepper and salt to taste. Blend well and enjoy. Use within 7 days.
Great as a vegetable dip, spread on sprouted tortillas or on veggie wraps!
Variation (a great one to try for St. Patrick's day, the color turns green):
½ to 1 cup Almond Dip
2 cups finely chopped spinach
1 cup finely chopped parsley
1 cup finely chopped green onions
Real Salt or Braggs Aminos to taste
Blend almonds and water in blender or food processor, adding oil slowly to emulsify. Add garlic, lemon, seasoning, red bell pepper and salt to taste. Blend well and enjoy. Use within 7 days.
Great as a vegetable dip, spread on sprouted tortillas or on veggie wraps!
Variation (a great one to try for St. Patrick's day, the color turns green):
½ to 1 cup Almond Dip
2 cups finely chopped spinach
1 cup finely chopped parsley
1 cup finely chopped green onions
Mix well together and serve.
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