Walnut/Cashew end of Summer Sandwich Spread

With an emphasis on health only what you eat, but also how it is prepared is important. This recipe is a delight to both palate and eye! Try it and let me know your thoughts.

Inspired by a recipe in The Healthy Raw Food Diet by Susanne Roth 

Directions:

• Mix and soak (4 hours  or overnight):
• 1 cup raw unsalted walnuts and  2 cups of raw unsalted cashews
• Drain nuts just before blending. Then blend all ingredients in blender or food processor and refrigerate:
• 1 to 2 Tab. Flax oil (taste first to be sure it isn’t rancid. Flax should be kept refrigerated and used up within one month.)1 cup extra virgin olive oil (check smell and taste of olive oil also)2 to 3 cups of packed fresh basil
• 2 to 3 cloves garlic
• 1 cup water (more or less)
• 1 Tab lemon juice
• 1/3 cup of sundried tomatoes or more to taste
• Salt and pepper to taste

Variations: You can use olives instead of tomatoes or red peppers instead of tomatoes. Add pine nuts as part of the soaked nuts.

Serve as dip or as sandwich spread.

Keep refrigerated and make only enough for two or three days.