Cilantro Cashew Dip on Crunchy Jicama

Meet my favorite new crunchy, creamy, low-glycemic snack: Cilantro Cashew Dip on Crunchy Jicama. Have you ever had cashew cheese? It is so delicious, and very easy to make. For those of us with a dairy allergy or sensitivity, it's such a nice option. Even if you're ok with dairy, you'll still love it, and it can be flavored in a number of ways. Moving on, have you ever had jicama? I really appreciate jicama for it's prebiotic fiber. Prebiotics feed the good bacteria in your colon and keep them predominating over the pathogenic bacteria. And if you're fighting candida or are eating grain-free for any other reason, it's such a wonderful crunchy medium for dips like this one, as well as guacamole. I actually ate this with my lunch today and added nitrate-preservative-filler-free turkey (Organic Prairie). And for even more flavor and benefit, I added pickled/fermented beets for a tangy, sweet, probiotic punch! Who says you have to suffer to heal? Certainly not this nutritionist!  By the way, if you'd like to learn how to heal (that includes losing stubborn excess weight) in a way that is nourishing, not depriving, and that gets the root of your issues, read up on my Enlightened Wellness programs. 

Cilantro Cashew Dip

• 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
• 1/4 cup – 1/2 cup filtered water as needed for desired consistency
• 1/4 cup freshly squeezed lemon or lime juice
• 1/2 cup nutritional yeast (optional)
• 2 to 4 cloves fresh garlic minced (depending on preference)
• 1 tsp Celtic Sea Salt or Pink Himalayan Salt
• 2 Tbsp freshly chopped cilantro

1. Place the cashews, nutritional yeast, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
2. Gradually add in more lemon or lime juice, garlic and salt to taste. 
3. Transfer the cheese to a bowl, and stir in the cilantro. 
4. To prepare the jicama, wash it well. To peel it, use a sharp chef knife to slice off the skin. Use a downward motion and just keep turning the jicama until you have all of the skin removed. Easy. Then cut it in half, and turn each half flat side down. Cut  into thin (or thick) slices. For larger, stackable pieces, turn the jicama half on its side, with the flat side facing the knife and slice.
5. This recipe makes a good amount of dip and slices, so you can snack on this for at least 3, if not more, days. A good serving size per snack is 1-2 TBSP of the dip with as many jicama slices as you like. This snack is rich in protein, healthy fat, fiber AND antioxidants. Eaten between meals, it will keep your blood sugar steady, which will also keep your energy, appetite and moods stabilized, setting you up for making nourishing choices at meal times. Enjoy, and feel free to play around with different herbs and spices to vary it up!