Macadamia, basil and spinach dip

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(I wrote this blog in August 2014)

I realised last night that I probably need to switch gears and start making energy bars for our overseas trip (instead of ice-cream cakes). So now I’m procrastinating by making dips instead. Yum!

There was a other reason for making this dip (besides being hungry), and that was to test out my new $15 food processor. It’s a tiny little thing, perfect for travelling with.

The tulip petals just happened to be there on the bench and they colour-matched, so I arranged them artfully, to create a food mandala! I’m crazy about tulips and it’s my birthday soon so I brought myself some as a special treat. I get hungry for these specific colours sometimes.

Every morning, a shaft of sunlight comes through the window and lights them up. It’s a beautiful sight to wake up to. I’ve been having fun photographing them!

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I’m not good at remembering to write things down as I go, so if you want to replicate this, I only have some vague directions for you. The trick is to taste test as you go. Got everything from my garden for this, except the nuts, garlic, yeast and salt. Blend the following, then cut some tomato chunks to stir in, and some vegetable sticks to eat it with:

1-2 handfuls of macadamia nuts.

1 handful of fresh basil.

1 handful of spinach leaves.

A squeeze of lemon juice.

A dash of salt.

1 garlic clove.

2 tablespoons of nutritional yeast.

Some water.

Good vegetable sticks for dips can include carrot, zucchini, cucumber, capsicum, peas, beans.

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