This recipe was in
Russell Jame's latest newsletter... to go with the
samosas from last issue, or as a dip for crudites. Perfect timing as Heathy and I are planning to make these during her visit.
Cucumber & Mint Raita
1/4c cashew nuts
1c cucumber
2t agave nectar
1t apple cider vinegar
1/2t salt
¼c mint
1/2 clove garlic
1/2t cumin
1t lime juice
Pinch cayenne
• Blend all ingredients in a high-power blender.
Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.
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