CHEEZY HEMP NACHO SAUCE
By Kristen Suzanne of KristensRaw.com
The next recipe I've made once before, without the tarragon, but I didn't like it. Wanting to serve a second dip, I decided to give it another shot, with the tarragon and extra herbs. I added extra basil, doubled the dill, a bit more lemon juice, some onion powder, and only used 1 tsp coconut oil which I think was too much and would omit it completely if I make it again. Since I wasn't sure about the quantity of one zucchini, I used about 1 cup chopped. As Kristen suggests, I thinned it into a salad dressing the next day by adding water and a bit more lemon juice.
Herbin' Ranch Dip
By Kristen Suzanne, Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, but without guilt. I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens.
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container (mason jar works great) in the refrigerator. This dip also freezes well.* To make this as a dressing, simply add more water until you reach the desired consistency.
1/2 cup fresh concorde grape juice
Blend all ingredients until smooth. Chill in the fridge and then process in an ice cream maker according to manufacturers instructions.