6dried figs, soaked 2 hours in 1 cup water, water preserved
1cupraw cashews, soaked 2 hours and drained
1lemon, juice of 1 lemon
¾cupfig soak water. Add more if needed.
Fruits And Vegetables
Brush grill with olive oil. Sprinkle salt and pepper on butternut squash and mushrooms, and add to grill. Grill approximately 4-6 minutes or until cooked but still slightly firm.
Sliced fruits and vegetables as indicated. Add any other fruits or vegetables that you have and would like to add to the dips. Slice bread. Serve vegetables with zucchini onion dip and kale spinach avocado dip and fruits with sweet fig dip. Garnish dips with your favorite herbs. I used garlic chives for the vegetable dips and cilantro for the sweet fig dip.
Grilled Chile Lime Sweet Potatoes
Spread sweet potatoes in baking dish, and add olive oil, chili lime and salt. Mix well. Cook in microwave for 2 minutes.Brush olive oil on grill. Place sweet potatoes on grill and grill on high for 3 minutes or until grill marks appear. Flip sweet potatoes and reduce heat to 2. Cover grill and cook an additional 6-8 minutes or until sweet potatoes are tender, but not over cooked. Remove from grill and serve plain or with dips.For more photos, see https://www.greenschemetv.net/grilled-chile-lime-sweet-potato-wedges/
Soak figs in water for 2 hours. (Preserve water) Soak, separately, raw cashews for 2 hours and drain Chop figs. Add all ingredients to high speed blender and blend until smooth, adding additional fig soak water if needed.For more photos, see https://greenschemetv.net/sweet-fig-dip/
I used butternut squash, cherry tomatoes, yellow pepper, mushrooms, and baby carrots for the vegetables. I chose to grill the butternut squash and mushrooms, but you can chose any vegetables that you like and either grill some or serve them raw.