I fell in love hard with Bitchin sauce dip a few years ago but was never too comfortable with the grape seed oil it contained. My friend created a copy cat recipe and it is dead on! This dip is like a hummus but almond based and is great with plantain chips, veggies and in wraps. I love to change out the spices to create different flavors from chipotle to pesto! Ingredients:
3/4 c. + 2 T. water 1/2 c. + 2 T. avocado oil 1/2 c. raw almonds 1/4 c. + 2 T. fresh lemon juice 3 T. nutritional yeast 2 cloves garlic 2 tsp. liquid coconut aminos 1/2 tsp. sea salt 1/2 tsp. cumin 1/2 tsp. chili powder 1/4 tsp. smoked paprika **I add 1/4 tsp to 1/2 tsp. Smokey Turmeric by Spice Hunter and 1/4 tsp. chipotle also. Directions: Add all ingredients to the blender. Blend slow for a minute then on high for another minute or until smooth. Refrigerate to allow flavors to blend for a bit first. Keep refrigerated. Try with added pesto and removing the cumin and chili powder as well!
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This recipe comes from my friend, Kara Bagley many years ago and has been a staple in my home. They are great with fruit or also rolled up with nut butters or eggs and ham. They are a great substitute for wraps as well. These crepes are a great paleo, whole 30 or keto recipe and are dairy free as well. Ingredients:
8 eggs 1 tsp. honey 1/3 c. coconut milk dash of salt 3 T. coconut oil 4 T. coconut flour Directions: Blend all ingredients in a blender just till mixed and cook on a crepe pan or skillet in a little butter or coconut oil. Spread a thin layer of batter and cook till golden on each side. |
AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker Categories
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October 2018
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