Vegetable Skeleton with Brain Dip
Head: lettuce leaves, sliced olives, veggie dip in a small bowl
Body: celery, baby carrots, red bell pepper, mushrooms, grape tomatoes, cauliflower, cucumbers
Line half of small bowl with lettuce for the skeleton’s hair and fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head. Arrange vegetables on tray to resemble skeleton’s body.
1-1/4 Cup Raw, Unsalted Cashews, soaked overnight, rinsed and drained
¾ cup water (or more if too thick)
3 tbsp lemon juice
1/3 cup apple cider vinegar (or slightly less)
2 tbsp. olive oil
3 tbsp. honey or maple syrup
2 cloves garlic
3 tsp onion powder
1 tsp dried dill or fresh
Blend all together in Vita Mix or blender until smooth and creamy.
Round Crackers, we used Back to Nature Brand
Peanut Butter (or Nut Free Sunflower Seed Butter)
Spread peanut butter on one side of a round cracker. Break 4 pretzel sticks in half and put 8 “legs” on top of the peanut butter. Spread the second round cracker with peanut butter and put on top of the pretzel sticks. Use peanut butter as the glue to make the raisins stick on the top for the eyes.
Make It Healthy and Make It Fun!