Fennel Salad and raw "Cheez" veggie dip

Tonight's Dinner

This was a bittersweet meal.  First, I had never tried fennel, so branched out to try a fennel salad recipe from "Live Raw" by Mimi Kirk.  Note: I now know I do not like fennel raw.  It oddly tastes like licorice...  The fantastic part of this meal was the raw vegan "cheez" veggie dip that I made.  MOST AMAZING FOOD EVER.  It has the consistency of hummus and has a cheesy taste that is to die for.  And, it's raw!  :)

Recipes by Mimi Kirk, Live Raw p. 120

Fennel Salad (Serves 2)

- 2 cups fennel bulb, thinly sliced

- 1 cup spinach

- 1 sweet red pepper, sliced or chopped

The dressing

- 1/2 cup extra virgin olive oil

- 4 tblsp. lemon juice

- 1 clove garlic, minced

- himalayan salt to taste

Whisk all ingredients together until well incorporated.

Raw "Cheez" Veggie Dip

- 1 cup cashews, soaked for 4 hours

- 1/2 cup sunflower seeds, soaked for 4 hours

- 3 tablespoons nutritional yeast

- 2 tablespoons lemon juice

- 3/4 cup water (more if needed)

- 1/2 cup EVOO

- 1 clove garlic

- 1 tblsp. onion

- two generous pinches turmeric

- pinch paprika

- himalayan salt to taste

- pepper to taste

Blend all ingredients in a high-powered blender until smooth.  Start with half a cup of water and add more if needed to make a smooth thick mixture.