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This recipe is super simple and so very brain healthy! You can keep it thick and use it as a veggie dip or make it thinner and use it as a salad dressing. You can also use it as a mayonnaise spread. To learn more about brain nutrition, watch the Masterclass at migraineclass.com.
★Ingredients★
1 cup Cashews (if already salted don't add salt!)
3/4 cup Water
3 Tablespoons Apple Cider Vinegar
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
Dash of Pepper
Handful of Chives - to your liking
Blend for at least 2 minutes until smooth. Best to use a higher quality blender or food processor.
It will thicken up as it sits longer. You can also add fresh herbs like parsley or cilantro at the end and blend for another 15 seconds. Enjoy!
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★☆★ ABOUT DR. AMELIA SCOTT BARRETT ★☆★
After more than 20 years as a Stanford-trained Neurologist, I'm seeing a big problem out there. So many people with migraines are "powering through...". Gotta get the kids to soccer? Take some ibuprofen. Work deadline coming up? Pull out the prescription meds. I'm not judging ~ I totally get it, because I've done those things too. The problem is that when you get to the point where you're having 10 or more headache days a month, then your brain starts to physically change. It's kind of like laying down train tracks that make it easier for the "migraine train" to run through your head.
Instead of powering through, we need to listen to the pain signals and figure out to help the brain actually heal. Does the brain need different nutrients? Do we need to remove toxins? Rewire to the parasympathetic state of healing? We can use modern science to figure out exactly what we need in order to heal, and then we can monitor our bodies with devices to be sure we are making that happen.
Curious? Good! Join me for our Masterclass so I can explain it in more detail!
👉 migraineclass.com
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