Raw Red Pepper Cream Cheese Endive Bites

By SpartyGreenMom

Ingredients

• 1 cup non-roasted, non- salted cashews
• 1 ⁄2 cup diced red bell pepper
• 1-1 ⁄2 tablespoon freshly squeezed lemon juice
• 2 tablespoon filtered water
• 1 small clove garlic, peeled
• 1 ⁄2 teaspoon sea salt (or to taste)
• 1 thick head endive, root end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t find endive)
• 1 ⁄4 cup walnut halves, for garnishing
• 1 ⁄4 cup microgreens, for garnishing

Details

Servings 1
Adapted from thedoctorstv.com

Preparation

Step 1

Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn on the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.
Next, arrange the endive leaves on a large plate.
With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!