Raw Carrot Dip

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Are you in the ‘organic is better’ camp? Or are you more the ‘run into ColesWorths and grab what I need, run out again’ type?  Or do you have a foot in both? I tend to buy organic as much as possible, and grow what I can myself. I have a fabulous local greengrocer who stocks a little of a lot, and offers organic when he can. But if it’s 6pm and I need something in a hurry, I dispatch the Sparky and he gets it from wherever he can.

Eating seasonally means eating exactly what’s available at any given time.  And it usually means that you’ll have a lot of something at the same time. Like a few weeks ago, when I had more carrots than you could poke a stick at. This is a quick, fast and healthy way to use up carrots before they resemble bendy glow sticks. And you can freeze this in small portions, too.

Ingredients:
4 carrots ( I used organic, home delivered from Daintree Organics)
45g olive oil
1-2 garlic cloves, depending on taste
a pinch of sea salt
1/2 cup natural cashews, soaked overnight & drained
1/4 cup lemon juice
1 tsp ground cumin

Preparation:
Chuck everything in a food processor or Thermomix and chop at speed 5 for 3 secs. Scrape down bowl and blend by turning dial slowly up to 7, repeat until you have desired consistency.  The cashewsgive a nice creamy consistency, which satisfies that comfort food craving.

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