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Food Challenge Week 1:  Lemon Dill Aioli 

1/1/2016

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​This week, I've been asked by my sister-in-law to come up with a good dip for a cucumber snack.  So, I've decided to go with a dairy free dill aioli.  I've used a great recipe for garlic aioli in the past from Yum Universe.  I will use the same one with a few tweaks.  First, I'm leaving out the lemon zest since here in Thailand lemons cost more than Bob and I spend on a typical dinner out at a restaurant.  And second, I'm going to substitute dill for thyme.  Fresh if possible, but it's difficult to find here so I'll most likely use dried dill leaves instead.  
Enjoy!

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Ingredients:
3 cloves garlic (can be roasted first, or raw)
1 cup soaked cashews (soak for 30 min)
1/2 cup water
3 tbsp lemon juice
1/4 tsp apple cider vinegar
1/4 tsp sea salt (or more to taste)
1/2 tsp fresh or dried dill

Directions:
1. Pre-soak the cashews for 30 minutes.
2. Put all the ingredients in a food processor.
3. Process until smooth.

Ideas for Eating:
Use it as a dip for fresh cucumbers or sweet potato fries.
Spread some over a fish fillet.
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Leave a Reply.

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    ​Hey!  It's Trish.

    My 52-in-52 is a year long challenge in healthy eating and staying fit.  
    I have had a lot of friends and family get in touch with me to let me know they'll be joining me for part or all of this year's challenges.  
    I'm so excited!  
    You are all keeping me accountable, so for that I am very 
    grateful.  

    Let's do this! 
    ​

    52 Challenges.
    52 Weeks.


    2016 GOALS:
    *52 Dips/Dressings
    *12 30-day Fitness Plans

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