CREOLE CRAB DIP

INGREDIENTS

 1 tablespoon olive oil

 1 cup yellow onion
 2 cloves garlic
 1.5 cups cashews
 2 tablespoons fresh lemon
 2 tablespoons nutritional yeast
 ½ cup low-sodium broth (chicken or vegetable works)
 16 oz fresh lump crab meat
 ¾ cup homemade or primal kitchen’s mayo
 ¼ teaspoon cayenne pepper
 ½ teaspoon dried oregano
 ½ teaspoon dried rosemary
 ½ teaspoon dried thyme
 ½ teaspoon paprika
 1 teaspoon kosher salt
 ½ teaspoon black pepper
 ½ cup green onions
 2 cups baby spinach
 ¼ cup white sharp cheddar cheese

INSTRUCTIONS
1 Preheat oven to 375.
2 Heat oil in a skillet over medium heat. When the oil is shimmering, add the onions and garlic
and gently sauté, stirring, until onions are tender, about 5 minutes.
3 Transfer the sautéed onions. Blend on high power until smooth and creamy.
4 In a large bowl, combine the crab meat, mayo, cashew cream mixture, cayenne, oregano,
rosemary, thyme, paprika, salt, pepper, green onions and spinach.
5 Place crab dip in a small, oven safe baking dish and bake until the mixture is warm and
bubbly and lightly browned on the top. About 25 – 30 minutes.
6 Serve with crudites. Enjoy!

CRUDITES PLATTER WITH TZATZIKI SAUCE

NGREDIENTS

 6 cups water
 1 tablespoon sea salt
 3 multi-colored carrots
 1 head broccoli, blanched and sliced into bite-sized pieces
 1 bunch of radishes
 1 cup snow peas
 1 watermelon radish, blanched and sliced thin
 1 bunch celery
 1 case cherry tomatoes
 4 small sweet pepper
 Dairy-free Tzatziki
 ½ English cucumber, shredded
 ½ cup coconut cream
 1 clove garlic, minced
 1 lemon, juiced
 2 teaspoons fresh dill, chopped
 ¼ teaspoon ground black pepper
 Olive oil
 ½ teaspoon sea salt, more to taste
 1 teaspoon paprika, more to garnish

INSTRUCTIONS
1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-
high heat.
2. Fill a large bowl with ice water and set aside.
3. Prepare you vegetables and place them in the boiling water.
4. Set your timer for two more minutes. After two minutes, remove the carrots with the
slotted spoon and place into the ice water. Remove the vegetables from the ice water
and pat dry.
5. Serve on platter of choice!
6. Place shredded cucumber in a medium mixing bowl. Add ¼ teaspoon sea salt and let sit
for 5 minutes.
7. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed
blender. Blend until smooth. Pour into a small mixing bowl.
8. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with
the coconut milk mixture. Stir well. Taste and adjust seasoning as desire.
9. Place in serving bowl and sprinkle with paprika.

DAIRY-FREE BUTTERNUT SQUASH

INGREDIENTS
 1 medium butternut squash, cut in half, seeds removed
 1 sweet onion
 1 head garlic
 4 tablespoons olive oil
 Salt and freshly ground black pepper
 One 14-ounce can coconut milk
 ½ teaspoon grated nutmeg
 1 pinch cayenne pepper Assorted vegetables, for serving
INSTRUCTIONS
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the
squash halves (skin side down) and onion on it.
2. Drizzle 1 tablespoon of the olive oil on each squash half. Drizzle another 1 tablespoon
oil over the onion. Pour the remaining 1 tablespoon oil over the head of garlic and then
wrap it completely in the foil.
3. Transfer the baking sheet to the oven. Roast 25 to 30 minutes, until the squash and
onion are very tender.
4. Add the onion to the food processor. Squeeze the garlic cloves out of the skin into the
food processor.
5. Add the coconut milk and blend until very smooth. Season with the nutmeg and
cayenne pepper.
6. Serve the fondue warm, with vegetables on the side for dipping.