Onion Spread
I’m meeting with the group of women shortly for our 3rd night of Cleanse with Your Friends. We’ve been cleansing around 12 days so far. I hope everyone is still doing well!
Here is a recipe for a dip I’ve made to bring to class tonight. It’s from a book that is no longer in print called “CCNM’s Simply Healthy Cookbook.” This book was put together by students and staff from the Canadian College of Naturopathic Medicine in 2002. It’s a great resource at home for me and I’m sorry that it’s no longer in print. I will share some recipes from time to time to share the wisdom of my peers.
Cold Onion Spread
- 4 large onions, diced
- 1 tbsp extra virgin olive oil
- water
- 1 bay leaf
- 1 tsp dill weed
- salt
- In a large skillet, heat olive oil over medium-high heat. Add onion, cook and stir for 1 minute.
- Add enough water to cover the onions
- Add the bay leaf, dill weed and salt according to taste
- Cover the pan and cook at medium-low for 35 minutes, or until onions are cooked.
- When onion is tender, uncover and increase temperature to medium-high. Allow onions to cook until they turn a golden-brown (mine didn’t turn colour but I cooked it until a lot of the water evaporated
- Remove bay leaf
- At this point I decided to blend it with my hand blender.
Eat hot as a side dist or cold as a spread on rice crackers or cucumbers and carrots.
