2 cups chopped broccoli florets
1 cup cashews, soaked
1 cup sun-dried tomato water
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon nutmeg
1 Place cashews, garlic, shallot and broccoli in a blender, sun-dried tomato water 1 tablespoon at a time to create a creamy consistency.
2 Season with salt, pepper and nutmeg.
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Greek Portobello Pizza
Tri-Colored Hummus
Strawberry Cheesecake Tart
This is how it works: Make my recipe, tell me what works (or doesn't), take a picture, include your name and blog, website, etc. and send it to thedailyraw@yahoo.com and I'll post it.
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