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!
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.
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!
I love Greek food to pieces and Tzatziki sauce is right up there with the best for anything Greek. It's used for Gyro's and pita wraps but I decided to make a chopped Greek salad and toss the sauce as the dressing. It was a hit and even better that this version is totally dairy free! It tasted the same as the dairy version used with Greek yogurt. You can go either way with this dressing.
1/3 cup full fat coconut milk. I open a can and take the fat part off the top.
You could also use COYO plain coconut yogurt or Greek yogurt.
1/3 cup healthy mayo. I use Chosen Foods Avocado mayo
1 c. chopped cucumber
1/2 juiced lemon
1 tsp. dried dill
1 heaping tsp. minced garlic
1/4 tsp. salt
1/8th tsp. pepper
Mix all ingredients together. Add more salt and lemon if desired. You can add as
much cucumber as you wish. Allow the flavors to chill together for 15mn or more for full flavor. The coconut milk will also thicken in the fridge.
Serve over pita wraps or in a chopped salad. I used grilled lemon chicken, tomatoes, lettuce, red onions. It would be great with green olives and feta on a dairy option.
I started making this pesto years ago when I first started growing broccoli. It is a great way to use up the over abundance of broccoli. It freezes great so make a bunch and freeze it in some pint jars. It is great warm as a dip or as a spread on flatbreads or in pasta.
1 head of broccoli, steamed till soft
1 clove minced garlic
1/4 c. shredded Parmesan
1/4 c. pine nuts
1/4 c. olive oil
1/4 - 1/2 tsp. crushed red pepper or to taste
salt and pepper to taste
Place all ingredients into a blender or food processor and blend till almost smooth. Leave it a little coarse. Saves for 3-4 days in the fridge or for 3-4 months in the freezer.
Hi! 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