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My friend Helen told me about this but of course I’ve made minor adjustments
  • 2 medium zucchinis or cucumber
  • 2 medium carrots
  • 1 c. frozen peans
  • 1 red bell pepper
  • 1/2 c. red cabbage, shredded
  • 1 medium butternut squash
  • salt
  • water
  • 1/2 c. cashews
  • 1/2 c. walnuts
  • 1 t. dill
  • 2 cloves garlic
  • 1 t., fresh ginger, grated
  1. Soak walnuts and cashews in water for several hours.
  2. Spiral cut zucchini or cucumber. Soak in salt water for about 20 minutes.
  3. Peel and chop the butternut squash into 1/2-1″ squares
  4. Put 1 c. peas in bowl. Add squash.
  5. Chop red bell pepper into 1/2-1″ squares.
  6. Add to veggies.
  7. Chop shredded cabbage.
  8. Grate carrots.
  9. Pour the water off the nuts. In a food processor add the nuts, garlic, dill and ginger. Puree.
  10. Mix the nut mixture in with the veggie mixture well.
  11. Serve cold.
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