Sunsnip Veggie Dip

Sunsnip Veggie Dip

This recipe comes from Judy Fleming, who is a vital part of the team at our Hallelujah Acres Canada headquarters in Shallow Lake, Ontario, Canada. Judy writes:

"I was doing a raw food demonstration for a group of women over the weekend and following is one of the dips I served them. Funny, how when God starts changing you, just what can happen. Parsnips were the one vegetable that I did not like . . . that is, until about a week ago. When grocery shopping, the Lord prompted me to buy a bag of parsnips. I tried to reason and remind Him that I don't like parsnips! I felt they were tasteless. But I decided to be obedient regardless of my own opinions, as this was a god-given food eating plan, and I have been blessed out of my socks ever since. So here is one of the ways I have learned to enjoy them. I'll call it 'Sunsnip Veggie Dip.' I found it pleasantly surprising! It goes perfectly with raw fruits and vegetables."

Ingredients:

1 cup parsnips, diced

1/2 cup sunflower seeds

1 1/4 cup distilled water

2 tablespoons lemon juice

Directions:

Blend all ingredients, place in a bowl, and dip your veggies into it. ENJOY!

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