Take your Veggies for a DIP! 5 Awesome Recipes!
Dr. Klug’s Favorite Salad Dressing!
½ cup extra virgin olive oil
½ cup pine nuts
Juice of 2 lemons
2 TBSP fresh Rosemary, Dill, Thyme OR Parsley
You may substitute Herbs De Provence OR 1 TBSP dried herbs
Place all ingredients in a high-speed blender and blend until emulsified. Makes 1 cup.
Delicious as a DIP too!
Dairy Free Ranch Dressing
1 1/4 cups macadamia nuts soaked in water 2 hours to overnight
3 tablespoons lemon juice
3 TBSP to 1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
2 dates, pitted and soaked in water 2 hours to overnight (optional)
2 cloves garlic
3 teaspoons onion powder
1 teaspoon dill
1/2 cup water (if using dates, use the date soaking water)
1 teaspoon sea salt
Drain the macadamia nuts. Drain the dates, if using and reserve the water. Place all ingredients in a high-speed blender and blend on high speed until emulsified. Serves about 1 cup.
Rich and Healthy Hummus
1 15-oz. can of chick peas (same as garbanzo beans)
¼ cup lemon juice (or juice from one large lemon)
¼ cup raw sesame tahini
3 T. water
1 clove garlic, minced
½ tsp. cumin
½ tsp. salt
2 T. extra virgin olive oil (for drizzling)
Drain and rinse chickpeas. Mince garlic. In food processor, combine tahini and lemon juice and process for about a minute. Add water, garlic, cumin, salt, and chickpeas and process together until all ingredients are smoothly mixed. Place in a bowl and drizzle with heart-healthy olive oil. Wonderful as a dip or in a sprouted grain wrap with raw veggies! Serves 4 – 6.
Other interesting dips you may want to try!
Mango and Pomegranate Guacamole! Courtesy of A Cup of Joe - Joanna Goddard's recipe and photography http://joannagoddard.blogspot.com/