1 c. raw cashews
1 c. raw sunflowers seeds
2 c. Water for soaking the nuts and seeds
2 c. cooked sliced beets
1/2 c. lemon juice
1/2 c. olive oil
1/4 c. Water
2 T. balsamic vinegar
1 t. liquid honey
2 1/2 t. Salt
Soak the cashews and sunflowers seeds in 2 c. water for 4 hours.
Drain and rinse well.
Combine all ingredients in a food processor and process until smooth.
Makes about 5 c.
Will keep for up to 1 week in the fridge.
Recipe adapted from Julie Daniluk’s “Hot Detox”
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