Dips, Dressings & Sauces

Spinach-Avocado Dip

1 ripe, medium Hass avocado

1 medium onion, roughly chopped (about 1 cup)

1 tbsp fresh lemon juice

3 cups stemmed spinach leaves, tightly packed

1 tsp sea salt

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Slice the avocado in half, length-wise and remove the pit. Scoop the flesh into a food processor. Add the onion and lemon juice to the food processor along with the spinach leaves and salt. Process until relatively smooth, 60-90 seconds. Expect the texture to retain bits of spinach flecks and fiber.

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Store in a tightly sealed container in the fridge for up to 2 days.

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Courtesy of: Raw Energy, Stephanie Tourles

Ginger Almond Dressing

1/2 cup raw almonds or 1/4 cup raw almond butter

2 tbsp unhulled sesame seeds

1/2 cup unsweetened soy, hemp, or almond milk

2 tbsp rice vinegar

3 regular dates or 1 1/2 medjool dates, pitted

1 small clove garlic, chopped

1/2 inch piece of fresh ginger, peeled and chopped

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Blend all ingredients together in high-powered blender until smooth and creamy. Add more non-dairy milk if a thinner dressing is desired.

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Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Easy Balsamic Almond Dressing

2 tbsp water

1 tbsp, plus 1 tsp balsamic vinegar

1 tbsp raw almond butter 

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp dried oregano

1/8 tsp dried basil

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Whisk water, vinegar, and almond butter together until mixture is smooth and almond butter is evenly dispersed. 

Mix in remaining ingredients.

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Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Tahini Tango Dip

1 garlic clove, peeled and minced

3 tbsp fresh lemon juice

1 cup raw tahini

1 tbsp extra-virgin olive oil

1 tbsp purified water

1/2 tsp sea salt (add more if desired)

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Combine the garlic, lemon juice, tahini, oil, water, and salt in a medium bowl. Whisk vigorously to blend until thick, smooth, and creamy.

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Store in a tightly sealed container in the fridge for up to 1 week. If it separates, give it a quick stir to recombine.

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Courtesy of: Raw Energy, Stephanie Tourles