I am all about the simple lately. Quick fixes, simple snack, meals without fuss. I want to enjoy the flavors of nourishing whole foods, with the seasonal ingredients I have on hand and minimal prep. It’s been a hectic month or so.

I haven’t had a moment to tell you guys, but I am back in school! As of this month, I am enrolled in the Nutritional Therapy Practitioner Program with the Nutritional Therapy Association to become a Certified Nutritional Therapist. I have long dreamt of finding the proper program where I could continue educating myself in a manner that would certify me to work even deeper with people, seeking to heal their bodies through a real food diet and a more foundational perspective.

I myself have been on a long and continued path towards healing my body. 10 years of trials and tribulations, ups and downs, diagnoses and at times, challenged guidance. While my own healing journey is far from over, with new discoveries on what works best for me still being made weekly, I have so much I want to share and yet, so much still I want to learn, both for myself and for the countless others whom I meet and want to help.

I could talk for hours about what I have learned already just a few weeks into the program and just what enrolling in this program means for me, moving forward, but I digress, I have a stack of homework and this post is supposed to be about dip. That said, please know that I will be sharing my experiences with this program and the curiculum here o the website. I will be sharing a monthly journal of sort, of the progress of my time in the program, for those that are curious in possibly joining yourself and for those that may just be curious in how what I am learning may be of help to you. So stay tuned for that. In the meantime, I have this super simple, seasonally-inspired snack for you.

With the extreme heat that we have still been plagued with these past many weeks, here in Southern California, my excitement level for traditional fall foods has been challenged this year. Where I would normally be dreaming of pies, breads, hot comforting drinks, stews and soups, I am instead finding myself living on salads and coming up with any foods that can be made without the use of heat, at all. Not having air conditioning and over a month straight of on a good day near 90º and at it’s worst near 100º, this will certainly force your hand in the kitchen.

In looking for a snack earlier this week, I found myself wanting pumpkin but craving savory. So I turned to the soaked cashews I almost always have on hand in the fridge and I quickly whipped up this creamy number in a matter of minutes. It’s rich and creamy and has a hint of resemblance to a cheese dip from the nutritional yeast and the slight tang from the fresh lemon juice, there is also a sight spicy bite from the raw garlic and earthy hints from the fresh herbs. I personally love it chilled, served with fresh crudités or plantain chips, but it’s also really tasty with your favorite whole grain gluten-free cracker or tortilla chip. Think of it as a hummus of sorts. It would also be great as a condiment in a wrap or sandwich or served on a salad. Of course, you can also make it into a cream sauce for your favorite veggie noodles, too! Get creative and if you are avoiding using the stove, too, I feel your pain!

[print_this]Savory Herbed Cashew Pumpkin Dip {Gluten-free, Paleo and Vegan}
serves 4

• 1 cup raw organic cashews, soaked at least 2 hours*
• 1 cup pumpkin puree (fresh or canned)
• 2 tablespoons nutritional yeast
• 3 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon dried ground sage
• 1/2 teaspoon pink Himalayan sea salt, or to taste
• freshly ground black pepper, to taste
• water as needed to thin
• fresh herbs to garnish

Add all of the ingredients (except the water) to the pitcher of your high speed blender, blend until smooth and creamy, add a small amount of water, one tablespoon at a time, as needed. Serve with your favorite raw veggies, crackers or chips. Use as a spread, condiment or sauce. Enjoy.

NOTE:
if you don’t have time to soak the cashews or if you forget, you can quick soak the raw cashews in boiling water for about 10 minutes, but the cashews will no longer be raw and it won’t necessarily break down all the enzyme inhibitors present naturally in nuts. Slow soaking also increases their digestibility. Read more here. [/print_this]