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
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.
Store in a tightly sealed container in the fridge for up to 2 days.
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
Blend all ingredients together in high-powered blender until smooth and creamy. Add more non-dairy milk if a thinner dressing is desired.
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
Whisk water, vinegar, and almond butter together until mixture is smooth and almond butter is evenly dispersed.
Mix in remaining ingredients.
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)
Combine the garlic, lemon juice, tahini, oil, water, and salt in a medium bowl. Whisk vigorously to blend until thick, smooth, and creamy.
Store in a tightly sealed container in the fridge for up to 1 week. If it separates, give it a quick stir to recombine.
Courtesy of: Raw Energy, Stephanie Tourles