I’m not a doctor, but I’ve been to plenty of them throughout my lifetime. In the past, I looked to the medical community for help and all I’ve ever gotten is more sick. I’ve also had more than my fair share of struggles with weight. I knew there was a direct correlation between how I felt and the food I was eating, I just never knew to what extent. In the span of the first 8 months of diet and lifestyle changes, I not only dropped 50 pounds, but then went on to experience the healthiest 20 months of my entire life. I no longer suffer from fibromyalgia symptoms, bloating, water weight gain, headaches, and stomach issues. I lowered my cholesterol, blood pressure and heart rate so much that I’ve had to come off of medications I was sure I would’ve been taking for the rest of my life. People in my life noticed the drastic changes taking place and  came to me for help. I’ve been able to share my experiences and helped others take back their health and no longer be intimidated by the scale.

Food has since become my passion. Helping others has always been my other passion. It Starts With The Food is the love child of these two things. At 46, through a Ketogenic diet and other lifestyle changes, I believe it is now possible to live a long and healthy life. A life I can actively participate in and enjoy to the fullest.

I love hummus, or I used to love it before the ketogenic life. Now I abstain from legumes of all kinds and so I often find myself looking for something to dip my veggies in and come up short. My search is finally over!

Not too long ago, I tried a cashew curry dip and it was love at first bite. I’ve been wanting to attempt it on my own and today I put on my big girl pants and got down to business. I’m happy to say that it was a huge hit. This is something I could make for parties or just to have in the house as a go-to snack with any number of cut-up veggies.

This literally took all of 10 minutes to make and that included cutting up celery to dip. I have to admit that I ate a good bit of it straight off of the spatula.

Cashew Curry Dip

1 ½ cuI love Hummusps raw cashews

½ cup + an additional ¼ cup coconut milk
juice of 1 lime
1 tbl olive oil
4 cloves of garlic
¾ tsp Himalayan pink salt
¼ tsp-½ tsp curry powder
optional cayenne pepper

In a food processor or blender, add cashews and ½ cup of coconut milk. Mix until the nuts and coconut turn into a thick paste. Add olive oil, lime, garlic cloves, ¼ tsp of curry powder and blend well. If it’s too thick, add up to an additional ¼ cup of the coconut milk. You’ll need to stop it a few times and use a spatula to scrape the sides and bottom of the processor to get all of the spices and garlic to mix in. If you aren’t afraid of heat and love curry like I do, go for the additional ¼ tsp of curry and add a few dashes of cayenne pepper. It’s good to eat immediately but it’s even better if you can get it to the refrigerator before eating it all.